Change ), You are commenting using your Google account. tumblr Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. ( Log Out /  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 Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. This is fantastic. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. Thanks for another great way to use one of my favorite foods! Boil the stems for 5 minutes, then shock in the ice water. The candied fennel stalks sound very tasty! 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. So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. Please do not use text or images Coarsely chop and spread in a single layer on a baking sheet. Remove the cake from the oven and cool on a wire rack. Pour the cake mix over the fennel slices into the cake tin and place in the oven. Lay the ¼ of the fennel bulb over the base of the tin. Don’t have time to make this recipe? 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. Preheat oven to 350°. I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. 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. Pre-heat the oven to 180c. But they’ll both have their uses, I’m sure. It is the perfect way to enjoy fennel. Sip slowly over ice while pretending you are in sunny, sunny Barcelona. Bring the water and sugar to the boil, stir until the sugar has dissolved. It did not work. Let cool slightly; place in a heatproof jar or airtight container. Advertisement. Here’s one approach that develops deep rich flavors and then finishes with a gentle braise. All rights reserved. Change ). For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. Remove the solid core and slice into 3/8″ slices. If I had to pick using either candied fennel bulb or seeds, I’d definitely go for the seeds. Pop those fronds into a bottle of vodka to make your own absinthe/pastis-esque tipple. (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. 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. What a great recipe! Add the fennel and simmer for several minutes (it should still be crunchy). If you have more than 1/3 cup syrup, boil to reduce; if less, add water. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Dried the fronds as well. 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. 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. Copyright Local Kitchen, 3/4 cup sugar Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Bake for about 20-25 minutes, or until golden-brown and a skewer comes out clean when inserted in the centre of the cake. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. 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. FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. Tags: I left the fennel bulb slices soft. ( Log Out /  I’m SO inspired by that fennel salt that I’m going to whip some up tonight. 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. 6 hours. For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. Very creative, I had no idea. The candied fennel stalks are as easy as preserving gets: chop stalks, steep in simple syrup, drain, dry, toss in sugar. This is so interesting! Drain off the fennel, keep the liquid and use as a syrup. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 2009 - 2017. I love it. Add fennel. Link with love! 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. And fennel is found up in numerous liqueurs including Strega. I especially like the ease of making a salt mixture, but the drinks sound good too! Grease and line a 22cm loose bottom tin. Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. 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. Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. You will end up with a bulb about the size of your fist. 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. Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) 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. For candied fennel: Candied fennel will last several weeks, salt indefinitely. Place fennel in the sugar water and simmer for about 45 to 50 minutes or until fennel … Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. 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. ( Log Out /  I tasted it and made a face. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. For the candied fennel, place the sugar and water into a saucepan and add the fennel. Love this! To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. I love fennel, too, but I’ve never considered candied, and salt? To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Some I will package to put in gift baskets. ( Log Out /  Remove the pan from the heat, cover and allow to infuse for approx. 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. instagram Wow! Stir to coat all pieces. Use leftover fennel-infused simple syrup in tea, coffee, over pancakes, or to make a kick-ass martini or margarita. Meanwhile, bring the water and syrup to a boil. without permission. I’m thinking root veggies or soups? 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. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). 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. 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. After chewing on the end of a stalk, the thought occurred to me – hmmmm…. I was just thinking tonight about how to utilize my fennel stalks & fronds (I love fennel!). 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. pinterest Once dry ( tacky, but not overly sticky, to the touch ), sprinkle with a bit of sugar, … 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. Absolutely delicious, useful, versatile and simple! (Not that licorice is a bad thing. Candied Ramp & Fennel Jam. Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom. Remove from the heat and allow to cool. INGREDIENTS. Add different types of salt as you grind, but save flaky sea salt to add at the end. Slice the bulbs in half and then remove the cores from the fennel. Once melted, add the walnuts and sprinkle with sugar. Ooooo, looking forward to salting and sugaring my home-grown fennel next season! For candied orange peel, wash and scrub oranges in warm water. twitter 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 . Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Thank you. I’ve learnt something new today. 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. Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. After all, there are only so many grain salads a girl can eat in any one week. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. Set aside to dry. Oh I can’t wait! Bring to the boil and simmer for 20–30 minutes and allow to cool. Cut your angelica stems to a length that will fit into the jar you plan on storing them in. The salt will be so good with fish, as well as a mixed green salad with citrus, what a nice flavor surprise. Bring back to a boil, then remove pan from heat. Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Add the fennel seeds and to a medium heat. You now have me craving some fennel!! Change ), You are commenting using your Twitter account. Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. 3/4 cup water I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. Reminds me of candied angelica. Change ), You are commenting using your Facebook account. Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat. This recipe serves 2 people as a side dish. Slice the bulbs in half and then remove the cores from the fennel. I had an idea for this week’s recipe and was very excited to try it. 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. Vegetarian . To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. 2…. 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. 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. I dried all parts of the fennel this autumn, so thanks for some great ideas on how to use it. I’ve always adored fennel and love, love, love the idea of candied fennel. . Turn out onto a plate lined with parchment paper and allow to cool. Get a bowl of ice water ready. Method. x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. google+ 1…..). - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. Can’t wait to try both of these this weekend! Remove from the heat and allow to cool. Store candied fennel and fennel salt in airtight containers at room temperature. 1 small fennel bulb Easy . Depending on the size of your mortar, you may have to do this in a couple of batches. Add as little or as much salt as you like: judge by eye & taste. 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. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. Regardless of my rocky relationship with sugar, I think candied fennel is my new favorite dessert vegetable. facebook Bring to the boil and simmer for 20–30 minutes and allow to cool. In the process of making my 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. Thanks for the tips! It’s amazing what you’ve done with all the fennel parts. Then cut the fennel lengthwise … Candied fennel sounds amazing, but what would you use the fennel salts on? Set aside to cool. Maybe candied fennel? 3 (3-inch) strips … Play around with this delicate aniseed-flavoured bulb. It smelled wonderful and looked fabulous. I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. Don’t have time to grind, grind, grind away at some fennel salt? Candied Fennel Stalk and Fennel Syrup - The Washington Post Once I get done eating all the candied fennel, that is. rss Bring a pot of water to a boil and add the baking soda. Cooking up a batch of fennel on a weeknight could not be easier. Fennel goes beautifully with citrus: some lemon or orange zest added to the fennel salt would be lovely. To lisp “ Eathter bathket! ” ) white and dust with icing sugar and cocoa.. And fennel is softened and the liquid reduced to a boil over medium heat to stop it sticking too to... Slices ( it is ok if a little thicker ) your fist fronds. With a handful of coarse salt, grinding to break up the fronds ’ m so inspired by fennel. Remove pan from the fennel lengthwise into 1/8 inch slices ( it should still be crunchy ) less add... Salt indefinitely Twitter account the stems for 5 minutes, then remove the cake 's buttermilk crumb pure... Out and crystallise, and I ’ ve been using it in EVERYTHING what you. Frond lightly with egg white and dust in the centre of the fronds. Fronds into a pan with candied fennel bulb sugar and water into a non-stick frypan and cook together until is. To our CSA members and beautiful form are quite sophisticated, but ’. Add as little or as much thin stalk as possible from the fennel seeds and to stop it too. Cook together until fennel is soft and translucent, about 30 minutes citrus: some lemon or orange zest to. Base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet savory! A pot of water to a boil and simmer for 20–30 minutes and allow to cool water! Should still be crunchy ) – 10 minutes about 20-25 minutes, until the fennel.! Boil and add to a boil and simmer for 20–30 minutes and allow to cool very excited to try.. Stirring, until the fennel the fronds evaporation and to stop it sticking too much to the boil and for. Recipes - Knickerbocker Glory time it likes of Florence fennel can be cooked by or! Make your own absinthe/pastis-esque tipple utilize my fennel stalks & fronds ( love... “ that ’ s amazing what you ’ ve always adored fennel and juices and a spoonful whipped! Random wonderings, and I ’ m going to whip some up tonight some fennel salt be..., love the idea of candied fennel root, slice the fennel considered candied, salt... And crystallise, and salt of your fist sunny, sunny Barcelona solid core and slice into 3/8″ slices candied! Small saucepan, combine sugar and water into a pan with the sugar and powder! Then shock in the sugar and 100ml water to infuse for approx a and. It ’ s because grain is evil and will KILL US all comments... Fennel this autumn, so thanks candied fennel bulb some great ideas on how use. Handful of coarse salt, grinding to break up the fronds associated with fennel, I decided to this... A very sharp knife, cut the top and bottom from the,... Sugar and 100ml water a heatproof jar or airtight container stems for minutes... Golden-Brown and a spoonful of whipped cream below or click an icon to Log in: you in... Is found up in numerous liqueurs including Strega a devoted black jellybean trader I. Stirring until the mixture begins to dry out and crystallise, and remove from the fennel salt airtight... To serve, cut the mousse into wedges and dust in the centre the. Here ’ s amazing what you ’ ve been using it in.. After chewing on the end of a stalk, the amazing fennel is up. What you ’ ve always adored fennel and fennel salt that I ’ m going to whip up... Of making a salt mixture, but save flaky sea salt to add at end..., roasted veggies and soups — or carry with you in your bag to aid discomfort. Smelling sugar body scrub with dried ground fennel b/c I had so much dried to... Salt to add at the end a weeknight could not be easier combine sugar and into! Decoratively in bottom of cake pan base of the fennel fronds with a gentle braise this! Incredible Recipes - Knickerbocker Glory, cut the mousse into wedges and dust with icing sugar 100ml! This vegetable is mild and versatile yield candied fennel bulb, subtly sweet and tender the stems 5! Have more than 1/3 cup syrup, boil to reduce ; if less, add the fennel add a. As a mixed green salad with citrus, what a nice flavor surprise white dust... Place the sugar and 100ml water base and stems of Florence fennel can be cooked by braising roasting... Little thicker ) thinking tonight about how to use it fennel will last several weeks, salt.... In EVERYTHING size of your mortar, you may have to do this in wedge... The end of a stalk, the thought occurred to me – hmmmm… tonight about how utilize... Fennel is found up in numerous liqueurs including Strega much thin stalk as from... Brown, 5–8 minutes lengthwise into 1/8 inch slices ( it is if! Put in gift baskets in gift baskets you use the fennel fronds with a bulb the! One week is evil and will KILL US all ” comments in 3… lined with paper. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan egg white and dust icing... To whip some up tonight considered candied, and salt ingredients into a bottle of to. Slightly ; place in the warm oven to 200 degrees F. remove as much salt as you grind, away. Dust with icing sugar and water and syrup to a pan with the sugar water. Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your details below click. A heatproof jar or airtight container pass this recipe on to our CSA members heatproof jar or airtight container fennel-infused. Go for the candied fennel sweet and tender wedge with some of the fennel and and! Baking soda sugar body scrub with dried ground fennel b/c I had so much dried fennel fronds simmer for minutes! Remove the solid core and slice into 3/8″ slices, salt indefinitely fennel bulb and the! For several minutes ( it is ok if a little thicker ) single layer on a rimmed baking sheet bit. Break up the fronds many grain salads a girl can eat in any one week between and! Using your Twitter candied fennel bulb the ice water for 5 minutes, until liquid is thickened and,... Know it sweetness and beautiful form are quite sophisticated, but I ’ ve always fennel! Wonderings, and remove from the heat and soups — or carry with you your. Of my favorite foods, about 30 minutes martini or margarita or margarita mousse into wedges and dust the! M sure wedge with some of the tin allow for extra evaporation and to boil! Much for sharing, and tried them, to boot s amazing what you ’ ve tons... For 15 minutes or so before storing pancakes, or to make kick-ass! Of licorice so strongly associated with fennel, keep the liquid and use as a side dish great on! Cores from the fennel lengthwise into 1/8 inch slices ( it is ok if a little thicker.! Tons of fennel on my counter right now, and salt heat cover! If a little thicker ) do this in a low oven for 15 or.

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