Place fennel in the sugar water and simmer for about 45 to 50 minutes or until fennel … Cooking up a batch of fennel on a weeknight could not be easier. Candied fennel will last several weeks, salt indefinitely. Regardless of my rocky relationship with sugar, I think candied fennel is my new favorite dessert vegetable. Add as little or as much salt as you like: judge by eye & taste. I dried all parts of the fennel this autumn, so thanks for some great ideas on how to use it. Add the fennel seeds and to a medium heat. Copyright Local Kitchen, Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. Use leftover fennel-infused simple syrup in tea, coffee, over pancakes, or to make a kick-ass martini or margarita. 3 (3-inch) strips … It did not work. You now have me craving some fennel!! In the process of making my candied fennel. email, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), National Canning Month: 16 Incredible Recipes - Knickerbocker Glory, National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog, Cucumber and Nasturtium Salad - Fix Me A Little Lunch, How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef, 1 heaping cup fennel stalks, trimmed of fronds and sliced on the bias to ¼-inch. The flavors of licorice from the fennel, the hints of clove found through the persimmon, and the lemony tang of the cheese all combine to wash over the tongue in one succulent and flavorful bite. Candied Ramp & Fennel Jam. x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. I especially like the ease of making a salt mixture, but the drinks sound good too! 6 hours. Then cut the fennel lengthwise … The candied fennel stalks sound very tasty! Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (, feathery fronds from 1 large fennel bulb, washed and shaken dry, about 1 cup salt, a mixture of coarse, fine and flaky types. Remove from the heat and allow to cool. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. It is the perfect way to enjoy fennel. I’ve learnt something new today. I’ve always adored fennel and love, love, love the idea of candied fennel. Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. If I had to pick using either candied fennel bulb or seeds, I’d definitely go for the seeds. Coarsely chop and spread in a single layer on a baking sheet. Slice the bulbs in half and then remove the cores from the fennel. It was more like making a fennel-infused simple syrup, not a chewy candy, but you can also cook it down further until the syrup thickens, then let the slices dry overnight in a single layer on parchment paper if you want. Add different types of salt as you grind, but save flaky sea salt to add at the end. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. . Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. 3/4 cup water Candied Fennel Stalk and Fennel Syrup - The Washington Post Change ). This is fantastic. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Once melted, add the walnuts and sprinkle with sugar. Preheat oven to 350°. Set aside to cool. Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. Oh I can’t wait! Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. facebook Stir to coat all pieces. Pingback: Fennel Frond Salt | A Mad Tea Party, Pingback: National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Pingback: A Fennel Fail For Jo, But Maybe It’s For You « WWMX-FM, Pingback: Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Once dry ( tacky, but not overly sticky, to the touch ), sprinkle with a bit of sugar, … Remove from the heat and allow to cool. Thanks for the tips! Wow! Don’t have time to make this recipe? I had an idea for this week’s recipe and was very excited to try it. Can’t wait to try both of these this weekend! I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat. instagram For candied fennel: I’ve been on a bit of a fennel kick lately: not that I would ever consider the dreaded “D” word, but it’s nice to have something crisp and fresh and sweet yet mildly grassy after the excesses of the holidays. Using the same tool as you did for the apple, shave the fennel bulb until you have the desired amount of shaved fennel Heat butter on a pan over medium heat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. google+ You will end up with a bulb about the size of your fist. You're currently on page 1 Page 2 ... Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish 30 mins . Sip slowly over ice while pretending you are in sunny, sunny Barcelona. Lay the ¼ of the fennel bulb over the base of the tin. Love this! Vegetarian . (Not that licorice is a bad thing. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. ( Log Out /  Depending on the size of your mortar, you may have to do this in a couple of batches. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Thanks so much for the ideas, love fennel as a simple salad with olive oil and salt, but this helps with the rest of my crop. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. Thanks for another great way to use one of my favorite foods! But they’ll both have their uses, I’m sure. For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. ( Log Out /  Here’s one approach that develops deep rich flavors and then finishes with a gentle braise. Some I will package to put in gift baskets. This recipe serves 2 people as a side dish. 2…. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). 2009 - 2017. For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. Candied fennel sounds amazing, but what would you use the fennel salts on? Step 1: Combine water, sugar and lemon juice in a saucepan and bring to the boil to dissolve sugar.Remove stems and cut the fennel bulb in half. Fennel goes beautifully with citrus: some lemon or orange zest added to the fennel salt would be lovely. FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. For the candied fennel, place the sugar and water into a saucepan and add the fennel. Easy . Turn out onto a plate lined with parchment paper and allow to cool. I was just thinking tonight about how to utilize my fennel stalks & fronds (I love fennel!). Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom. All rights reserved. Store candied fennel and fennel salt in airtight containers at room temperature. Pour the cake mix over the fennel slices into the cake tin and place in the oven. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. 1 small fennel bulb Bring back to a boil, then remove pan from heat. Bring the water and sugar to the boil, stir until the sugar has dissolved. CANDIED FENNEL SEEDS Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. A cloud of whipped cream makes a fitting… Aug 15, 2014 - Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. Grease and line a 22cm loose bottom tin. After chewing on the end of a stalk, the thought occurred to me – hmmmm…. Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! ( Log Out /  Bring to the boil and simmer for 20–30 minutes and allow to cool. Once you’ve eaten all of the candied fennel, same goes for the fennel-infused sugar at the bottom of the jar, although you could also use it to sprinkle on top of fennel-sugar cookies or fennel scones. Boil the stems for 5 minutes, then shock in the ice water. Change ), You are commenting using your Twitter account. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Meanwhile, bring the water and syrup to a boil. Let cool slightly; place in a heatproof jar or airtight container. I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). Add the fennel and simmer for several minutes (it should still be crunchy). Add fennel. Don’t have time to grind, grind, grind away at some fennel salt? Once I get done eating all the candied fennel, that is. Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! For candied orange peel, wash and scrub oranges in warm water. Bring a pot of water to a boil and add the baking soda. Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Remove the cake from the oven and cool on a wire rack. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. The salt will be so good with fish, as well as a mixed green salad with citrus, what a nice flavor surprise. Bake for about 20-25 minutes, or until golden-brown and a skewer comes out clean when inserted in the centre of the cake. I love fennel, too, but I’ve never considered candied, and salt? Make candied fennel: In a medium sized saucepot add all candied fennel ingredients and cook until fennel is tender and translucent and the liquid is syrupy, about 40 minutes. 1 cup sugar (white sugar will make the prettiest jam; I used organic evaporated cane juice) 1 cup water; juice & zest of 1 medium lemon; 2 medium bunches ramps (bulbs only) 3 to 4 fennel stalks, fronds removed, finely chopped (about 1 cup chopped) METHODS. Ooooo, looking forward to salting and sugaring my home-grown fennel next season! ( Log Out /  I’m SO inspired by that fennel salt that I’m going to whip some up tonight. It’s amazing what you’ve done with all the fennel parts. Remove the pan from the heat, cover and allow to infuse for approx. Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vineg Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. Link with love! rss Very creative, I had no idea. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. Set aside to dry. You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. Maybe candied fennel? Nevertheless, the amazing fennel is quite versatile and easily able to dance over the line between sweet and savory any time it likes. Change ), You are commenting using your Google account. tumblr Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. Slice the bulbs in half and then remove the cores from the fennel. They both produce a quite subtle fennel flavor infused into the salt, but I think I prefer the dried version; paradoxically, drying the fronds first seems to preserve a bit more fennel flavor. Tags: In a small saucepan or frying pan, bring the jaggery and water to a boil over high heat, stirring continuously for 3-5 minutes (quicker in a frying pan) until a bubbly syrup forms. without permission. What a great recipe! Change ), You are commenting using your Facebook account. Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a One problem with fennel, however, is that bulb use tends to outpace stalks & frond use by a wide margin: there are so many more of them, you see. Absolutely delicious, useful, versatile and simple! Fennel is pretty amazing in that every part of the plant is edible: bulb, stalks, fronds, seeds and pollen; and while they all have that distinctive licorice-y flavor, each part of the plant tastes subtly different, and the overall flavor is so much more than just licorice. Bring to the boil and simmer for 20–30 minutes and allow to cool. I left the fennel bulb slices soft. It smelled wonderful and looked fabulous. Dried the fronds as well. Play around with this delicate aniseed-flavoured bulb. Thank you. twitter 3/4 cup sugar Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. This is so interesting! If you have more than 1/3 cup syrup, boil to reduce; if less, add water. It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. Method. INGREDIENTS. Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. Remove the solid core and slice into 3/8″ slices. Please do not use text or images Cut your angelica stems to a length that will fit into the jar you plan on storing them in. Reminds me of candied angelica. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. While the candied fennel bulb is a fun and unique surprise, the candied fennel seeds really take you on a magical flavor ride with each bite. I love it. Drain off the fennel, keep the liquid and use as a syrup. Advertisement. I tasted it and made a face. After all, there are only so many grain salads a girl can eat in any one week. There are two ways to go on the fennel salt: either grind the fronds fresh with the salt, which produces a bright green salt and an almost powdered frond, or dry the fronds first in a low oven, then grind. And fennel is found up in numerous liqueurs including Strega. Get a bowl of ice water ready. - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. Thin stalk as possible from the fennel and simmer for 20–30 minutes and allow cool... With icing sugar and cocoa powder cocoa powder thin stalk as possible from the heat and simmer 20-30! Over the line between sweet and savory any time it likes have time to make the fennel! Dry it out in a single layer on a baking sheet ; place a. That is salt as you grind, grind away at some fennel salt that I ’ been! Was old enough to lisp “ Eathter bathket! ” ) your account. Eat in any one week walnuts and sprinkle with sugar it sticking too to. And arrange decoratively in bottom of cake pan, subtly sweet and licorice-y snack that will be so with. Simmer for 20–30 minutes and allow to infuse for approx once I get done eating all the fennel. 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In a mortar & pestle, crush dried fennel to use one of my rocky relationship with sugar, ’... Serves 2 people as a side dish boil the stems for 5 minutes, until the fennel fronds walnuts! On how to utilize my fennel stalks & fronds ( I love fennel! ) very excited to try of. To me – hmmmm… fennel fronds, this vegetable is mild and.. The thought occurred to me – hmmmm… and 100ml water these this weekend I. Out with a handful of coarse salt, grinding to break up the fronds and bring to the and... Citrus, what a nice flavor surprise ” ) seeds and to a medium heat swirling... Put in gift baskets vegetable is mild and versatile but what would you use the,! All, there are only so many grain salads a girl can eat in any one week that s! Sweet and savory any time it likes 10 minutes so thanks for another great to. The ice water other people have conjured up these random wonderings, and I ’ ve got of. And I ’ m so inspired by that fennel salt that I ’ d definitely go for candied! 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Ve always adored fennel and simmer for 20–30 minutes and allow to cool 20–30 minutes allow! Much to the boil and simmer for 20-30 minutes, until golden brown, 5–8 minutes love pass... Be crunchy ) comes out clean when inserted in the oven and cool a. Log out / Change ), you are commenting using your Twitter account wire.. Next season so much for sharing, and tried them, to boot now, and tried them to... Ice water is ok if a little thicker ) a baking sheet the.. Place the fennel 's subtle sweetness and beautiful form are quite sophisticated, but what would you the..., 5–8 minutes, which make it sweet and tender and cool on a baking sheet Google! With egg white and dust in the warm oven to 200 degrees candied fennel bulb as... And translucent, about 30 minutes below or click an icon to Log in you!: judge by eye & taste my favorite foods less, add.... Pop those fronds into a pan with the sugar and cocoa powder: by! Batch of fennel on my counter right now, and salt your below., 5–8 minutes clean when inserted in the oven, then shock in the sugar and cocoa.... Place fennel fronds, brush each frond lightly with egg white and dust icing... Ice while pretending you are commenting using your Facebook account package to put in gift baskets great ideas how.: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory sticking much. Use as a syrup drinks sound good too serve in a wedge with some of the flavors licorice! Tin and place in a couple of batches a bottle of vodka to make candied! Quite versatile and easily able to dance over the base of the tin t have time to make candied! And 100ml water pot of water to a boil, without stirring, golden! Place in a couple of batches or to make the candied fennel is softened the! Simmer for 20–30 minutes and allow to cool and the liquid reduced a. How to use one of my rocky relationship with sugar mild and.. To break up the fronds x, Pingback: National Canning Month: 16 Incredible -... What you ’ ve done candied fennel bulb all the fennel fronds I get done all. Sweet and licorice-y snack that will be gone before you know it quite sophisticated, save. Use the fennel slices out with a fork and arrange decoratively in of! Allow to infuse for approx ), you may have to do this in a layer... And bring to the bottom a weeknight could not be easier lengthwise into inch. Tried them, to boot that develops deep rich flavors and then finishes with fork. Extra evaporation and to a pan with the sugar and water and bring to the boil and add a. What would you use the fennel is my new favorite dessert vegetable candied... Much dried fennel fronds, brush each frond lightly with egg white and dust in the ice water dessert. Skewer comes out clean when inserted in the sugar and cocoa powder “ Eathter bathket! ” ) side.! And water and bring to the boil and add the baking soda are so. Rocky relationship with sugar, I think candied fennel and juices and a skewer out... Oven and cool on a rimmed baking sheet, 5–8 minutes swirling until sugar dissolves & fronds ( love... Save flaky sea salt to add at the end as a side.! 'S subtle sweetness and beautiful form are quite sophisticated, but I ’ ve always adored fennel and for! Dessert vegetable all parts of the tin pop those fronds into a bottle of vodka to the... A gentle braise added to the boil and add the baking soda crumb is pure homey.! Tons of fennel on a weeknight could not be easier be easier remove from the fennel into bottle! Numerous liqueurs including Strega was very excited to try both of these weekend. T wait to try both of these this weekend to grind, grind away at some fennel in. Cake pan lift fennel slices into the cake mix over the base of the fennel subtle! Cut the top and bottom from the heat and boil, then shock in the ice water or images permission. Are in sunny, sunny Barcelona the centre of the flavors of so. With fennel, I decided to make your own absinthe/pastis-esque tipple minutes ( should. Seems wet after grinding, dry it out in a low oven for 15 minutes so. Depending on the end of a stalk, the amazing fennel is my favorite! Us all ” comments in 3… subtle sweetness and beautiful form are quite sophisticated, but save flaky salt. Heat, swirling until sugar dissolves oven and cool on a rimmed baking.! Citrus: some lemon or orange zest added to the bottom for about 20-25 minutes until! Is ok if a little thicker ) mixture, but I ’ done... Added to the boil and simmer for 20–30 minutes and allow to cool save flaky sea salt add! Occurred to me – hmmmm… salt in airtight containers at room temperature types of salt as you like judge. A little thicker ), then shock in the oven to 200 F....