Fennel: This Week's Market Report Good Buy

When prepared correctly, fennel is one of those vegetables that can take your dishes from good to great. When served raw, fennel delivers a super fresh, crunchy, anise flavor to salads, sandwiches, and slaws. I recommend using a mandolin to shave it very thinly, and pairing it with complimentary flavors such as apples, pears, squash, and tomatoes. Try shaved fennel in a classic Waldorf salad for an extra boost of texture and flavor.

Fennel also loves to be roasted and fried. Braised fennel with dry white wine and plenty of garlic is a lovely side dish for roasted meats. Due to its natural high sugar content, fennel becomes caramelized and almost jammy when roasted. And don’t forget about the fennel fronds! These glorious greens can be used on their own as a super elegant garnish, or worked into any dish that celebrates fresh greens. The only real trick to using fennel is to make sure to cut away the tough, woody core, and dispose of any dried out layers before using it.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.