I had no intention of liking it. I love fennel. i am such a pesto freak and this one is a keeper. Combine the fennel, 1 pound dried orzo pasta, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups vegetable broth, and 1/2 cup water in a 3 1/2-quart straight sided skillet … I added the peel from about half a big lemon, & did use all the suggested olive oil (no water). We try I am trying to grow more and more every year, it's a bit of a learning curve, but worth it! Step One: Measure the right amount of fennel seeds that will be used in making the tea. Unauthorized use and/or duplication of text and/or photographs from this blog without express and written permission of the author and owner of this blog are strictly prohibited. My peach tree is starting to ripen and I am keen to try it out now! Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic … They kind of look like fresh dill, and they have a texture that’s light and feathery. Thank you for the inspiration! Ooh yum, that sounds delicious! Love using pine nuts in my pesto, they have just been so expensive lately and we go through pesto so quickly . A little parmesan would definitely give it a little bit more of a kick . The bulb itself can be sliced and grilled, roasted, broiled, or braised. If you're making a fennel salad, mix the fronds right in there too. I came upon your website after googling fennel pesto. I made it exact to the recipe, and served over pasta. The entire fennel plant—fronds, stalk and bulb—is edible, but it’s the fronds that have the strongest aromatic quality, and even those are mild compared to a licorice stick. 2 C Water. Transfer the blend to a sheet of waxed paper and form into a log. Thanks. Free stuff! We actually put a big dollop on our homemade pizza the other night, and it was just fantastic! This site uses Akismet to reduce spam. Facebook Twitter Pinterest Email. Never wasting the tops again! So good. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet. Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. However, if you’re really looking to impress, check out this Lamb neck with how timely as I have a bunch of fennel for a soup in my fridge and I would have thrown them away without a thought. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Enjoy . . We use them in the same way we’d use other fresh, soft herbs like parsley or dill. https://www.theguardian.com/food/2020/jan/06/rachel-roddy-recipe-fennel-gratin I have a slight pesto obsession, now I have a new one to love too. I was looking for a recipe to use up leftover fennel fronds, and this was everything I'd hoped for and more. The taste is great - it’s just very stringy. I froze the leftovers, which re-heated beautifully. Save my name, email, and website in this browser for the next time I comment. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. Definitely going to make this because we have leftover fennel fronds from another recipe. This is one of the best pestos I have ever had, and since I'm a huge fan of fennel, I'm so glad to have found something so simple to do with the fronds. It’s delicious! I didn't have 3 cups of fennel tops - only about 2 - so I threw in a generous handful of watercress. Savings are exciting! Removing the fronds from the stalks is as easy as it sounds—just pull 'em off!—and incorporating them into dishes, especially dishes where you're already using fennel bulb, is a no-brainer. Fennel fronds come free with every fennel purchase you make. Can I use this on a pasta salad to bring to a picnic? Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. BUT I planted my own fennel for the first time at the end of summer last year, and it has officially taken over half of my vegetable patch....and I get all the 'catholic-guilts' throwing away those fragrant fronds. Ooh yum, that sounds like a great option!! That sounds great Sandra, love the addition of the watercress for something a bit different! Fennel has a very strong aniseed taste, and although it can be eaten raw it is usually cooked to help mellow the flavor a little. Can you substitute pine nuts as they do with other pesto. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. My blender has nice tall blades, so it worked perfectly. I love to hear from you, so be sure to leave a comment if you give it a go, or are planning on doing so. We got two shares of our local CSA this year, and I was a little overwhelmed when we got two huge, beautiful fennels. When I freeze them I forget they are there and I end up throwing them out. How cool that you take the time to respond to everyone's reply, Donna! The fronds aren't as strongly flavored as the stalks or the bulb itself, so you get a hint of that beautiful aniseed flavor without it being too overwhelming. Ad Choices. I was worried the peel had made it too bitter, which was my first impression. You might be thinking: Excuse me? An instant hit with the family and I have just made it again for the second time. 50 fennel recipes for fronds in need. But not all of them. - hide + show menu; Home; Search; Recipes; Restaurants; Travel; Features; About; Subscribe; Waste Not Fennel Frond Pesto . Fennel is one of those. I will no longer say, "ugh" when fennel shows up in my delivery. This sounds delicious. If the fronds are wilted or feel moist, they are going bad. What a fantastic idea! Mom of three and wife to one. Fifty percent off! Neither did I until recently, but it is so good we have become totally hooked! The directions don't say. The walnuts are an awesome idea too - I feel like they're a perfect accompaniment to the green, slightly anise-y flavour of the fronds. Roast 25 to 35 minutes or until the fennel wedges are tender on the inside and browned around the edges. (Your garden must be doing amazing if the fennel is already taking over!!! Finely grate the zest of 1 large lemon, and reserve the zested lemon. To revisit this article, select My⁠ ⁠Account, then View saved stories. I'm always looking for yummy dairy-free versions I can make for my 8-year-old grandson- & the rest of us - due to his asthma.Your creation is a keeper! Thanks for asking, I have updated the recipe to show that the walnuts just go in with everything else. Thanks Kathy!! This is the first blog comment I have ever written! And then tell you to stop. I admittedly eyeballed everything and used up whatever I had, so we'll call it an adaptation. I used pecans and fennel stems instead. I'm thrilled by how good it is, and by the fact that I could use up the entire fennel with no waste. Thank you for your recipe which I then changed slightly. You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. Hi, I'm Donna. Great recipe, and will definitely make again. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. More fennel fronds you need to use up? Thanks! I just made it with pine nuts, as I have no walnuts on hand. Mine turned out a little less rich than traditional pesto, so I may throw a little parmesan on top. Hi Judy, yes you can sub with any nut or seed depending on preference! The bulbs can then be sliced, chopped, or left whole, depending on the recipe. So if you’re on the fence about this crunchy bulb, give today’s recipe a try. Continue blending while slowly pouring in the rest … I hope my CSA has more fennel. Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb. I love pesto and I like fennel, since the fronds aren't quite such a strong flavor I think I could really like this. Hey, store in the fridge and it should last about a week. Add in half of the olive oil and pulse or blend until incorporated. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Save plenty of fronds … How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. Spicy Fish Tacos with Fennel Slaw from Sidewalk Shoes. I love the idea of a dollop on homemade pizza! Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Jump to recipe. I absolutely love how delicately flavored and textured they are. Learn how your comment data is processed. Instant savings! All rights reserved. You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats. It sounds like it could be good on a bruschetta toast with some shrimp. It's so good right?!? I had some fennel in the garden last year and I let it get a little too far gone. I get a twice-monthly local produce box delivered to my home, & as a result have been learning about delicious veggies I may not otherwise have bought for myself. This is such a great idea! It should get smooth enough doing that. Photo credit: Rebecca Cooks. And very easy. Mmmm fresh crusty bread and pesto...delicious!! Shared it with joy at my FB If you love fennel as I do, you want as many recipes with fennel as you can find! Take care to break up the sausage into small pieces with your spatula. This is such an unbelievably simple recipe that tastes fantastic. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. This is lovely! You can eat every part of the fennel plant, from the bulb, to the stalks, fronds, and seeds. In a blender jar or using an immersion blender, combine fennel fronds, anchovies, garlic, mustard, and lemon juice and zest. Place the fronds in a food processor. I would love it if you joined me on a journey of creating happy people and happier bellies by cutting down on the processed foods in our diets, and indulging instead in delicious whole foods. Delicious Fennel Recipes. It's yummy! Healthy and wholesome doesn't have to be boring! Lucky to have our own lemons and add grated cheese so save doing it later so needed quite a bit more olive oil. Who doesn't love a deal? How large is a serving of the pesto? Fronds? Ok we are going to go a little bit off kilter today with this Fennel Fronds Pesto. Let thaw overnight in the fridge. It always seems like such a shame to throw out all those greens doesn't it! It is very good even though I couldn't make the recipe exactly how it was detailed. I only made this in a desperate attempt to not waste the fronds of the bulb I received in my MisFits Market box. 2. I focus on fast, simple and seasonal dishes the whole family will love - kid approved of course! Fennel tastes a bit like licorice, equal parts bright and vegetal, and when you roast or caramelize fennel, it develops a natural sweetness that balances out its bitterness. Would work great to elevate some pasta salad to another level for a picnic as well . Set aside to cool. I am so glad you loved the pesto, it has been such a huge hit in our house! 4. I have a girls get together this weekend and I am going to serve some of the pesto as a spread over some fresh bread.... thanks for the idea! I’m reading the nutritional information. Hello! Since fresh fennel is such a nutritious food with many health benefits, I try to include it in my meals regularly. Quite a lot, it turns out. Hmmm I haven't tried this particular pesto in the Vitamix but maybe try adding some more liquid to get it to come together and do that lovely swirl thing. Oh my gosh how did I miss that? I didn't change anything in the recipe and see no reason to do so. Cook Time: 10 Minutes . And they're delicious when tossed into green salads or strewn on top of roasted vegetables. Last Updated on June 20, 2018 By Donna1 68 Comments. I kept tasting it to help think what else I could add, & kept tasting, & tasting...lol. No sense in letting these greens go to waste. If you tickled someone with fennel fronds, they’d probably giggle. I love this! Add in half of the olive oil and pulse or blend until incorporated. Funnily enough, I planted the fennel last spring and it never came through, then all of a sudden this year it just exploded which was a lovely surprise. I used toasted sesame seeds in place of the walnuts and seasoned rice vinegar in place of the lemon. Links are allowed when clear credit is given to wholefoodbellies.com with appropriate and specific direction to the content. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner), Store in an airtight container in the fridge or freeze for later use. I just made this recipe. The stalk and fronds can be used in salads or as a garnish. Less money! I am so glad you found this recipe and loved it, it is so satisfying to be able to use up a whole fennel without any waste , I just got back to Washington from 2 week trip to Texas . It's a pretty versatile recipe! Plus it is so nice not to waste those fronds, especially when you realise how delicious they are! Facebook Twitter Pinterest Email. Very fresh fennel with have green stalks and fronds jutting out of the top. Oh this is such a nice comment Amanda, I can just imagine you sitting in front of the fire shelling walnuts (and I am so jealous you have a friend to give you fresh walnuts at that!!) The fronds make great garnishes and can be chopped and added to dishes for a little extra flavor as well. Any suggestions? I used a little less than 1/2 c. olive oil, I cut my garlic clove into 4 pieces to ensure it got minced and mixed in well, and I used my Ninja blender because I don't own a food processor. I found this recipe and followed it exactly (although I did add parmesan because cheese) and it is freaking awesome. I always go crazy trying to figure out what to do with the fronds. recipe November 02, 2013. The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. This pesto must have such a lovely flavor. I am stunned by how good it all was on toast. FYI it pairs exceptionally well with shrimp! My initial thought was to make potato-fennel soup, following the recipe I use for potato-leek soup but swapping out the leek for the fennel. © 2020 Condé Nast. 2-for-1! So what can you do with fennel? Thanks so much for taking the time to come back and leave a comment, I really appreciate it!! We just want to make sure you’re not missing out on nature’s finest deal: fennel fronds. I love fennel and never thought to make pesto with it. Latest farmers’ market haul with three fennel bulbs, one with stalks and fronds attached. I bet the walnuts pair up nicely with it. The fennel bulb went into a bake but the fennel fronds that resemble dill were plentiful, like Marge Simpson's hair. Grocery stores will often trim the stems and fronds from the fennel bulbs as they tend to wilt faster. Very quick recipe! Copyright © 2020 Whole Food Bellies on the Brunch Pro Theme. I ordered a bulb of fennel … The flavor of fennel fronds is very similar to the bulb that they come with. It tastes yummy with either one . Haha I love it 'root-to-shoot' The walnuts and anise-y flavor are an amazing pairing - so delicate and delicious! Cooking advice that works. Cut the bulbs into thick wedges, keeping them intact … What do you think is the best way to eat this at a picnic? The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture. This is great! So good! I used the fronds and stems of three fennel bulbs to make a double batch, and followed the recipe almost exactly (the only big change I made was to add a bit of parmesan cheese). Thanks for sharing. I don’t have a food processor so I tried this in my Vatamix. Ingredients. I wish I'd thought of this! Fennel is easy to grow in your garden or in a large pot. Refreshing and delicious on bread. It is definitely worth trying Even the kids loved it on the pizza - because...pizza! 1. https://food52.com/recipes/21435-wild-fennel-fronds-with-breadcrumbs I had to tweak it significantly to use what I had in my house. I will have to try this! Fantastic recipe, and wonderful to see such inventive root-to-shoot cooking! This is amazing. My husband had just picked up some local olive oil, sour cream and smoked salmon at the store. I love that you have grown you own and are using every bit of the plant! If you have ever bought a massive fennel from the market you may have wondered if there is anything you can do with all of those subtlety flavored fennel fronds. Yum! However, most recipes call for fennel bulbs only. If the fronds are wilted or feel moist, they are going bad. It has tall, wispy and beautiful green fronds, and a large bulb which is usually what we use for recipes. This doesn’t mean you have to throw the stalks and fronds away, though. Oh this makes me so happy to hear Ria, thank you so much for sharing I love the idea of making it an accompaniment to summer fruits (sans garlic). The delivery company has recipes on their site but included several links in the weekly email about "what to do with fennel", stressing on using the whole plant (one for tea with mint, one for ice cream, & happily - yours!). 1 TSP Honey or Sugar. Add some orange peel, and you have yourself some delicious orange fennel ice cream. I am a huge pesto freak as well, and this has become a permanent member of the rotation . Instead of a clove I used half a bulb of garlic and will try it in the future with some smoked garlic. approx 500mls .Cant wait to test it out at the weekend when I am cooking a "harvest meal " of 8 courses from the garden ,in the garden, for 15 friends here at http://www.carrhousefarm.co.uk. Add enough olive oil to just barely come to the top of the solid ingredients. ), My garden is absolutely crazy!!! OH WAS I WRONG!! The problem I’m having is that it is not blending smooth. For the roast fennel: Heat oven to 190°C. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto. More happiness! And if you already bought the fennel, they're free! Makes it a little more complex and spicy and brightens the color. Cheers. Happy eating. To be honest, before this year I hadn't done much in the way of cooking with fennel fronds, they were just the pesky end result of some yummy fennel that tended to get tossed in the trash. We are all about not wasting food around here, so be sure to check out these other posts using leftovers and scraps: How will you eat your fennel fronds pesto? The bulb itself is sweet, bright and herbaceous with a subtler hint of anise as compared with the fronds. To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. I have tried it with almonds, walnuts, pistachios, you name it (we have a lot of fennel). 1 bulb fennel, finely sliced, fronds reserved ½ x 25g pack basil,leaves picked and stalks finely chopped 1 red chilli, deseeded and finely sliced 125ml white wine 300ml passata 300ml fish stock 2 x 180g packs peeled extra large raw king prawns 350g linguine ½ lemon, zest, plus juice to serve Prep Time: 5 Minutes. The flavor of fennel fronds is very similar to the bulb that they come with. Your email address will not be published. It really doesn’t matter what you do with them, as long as it’s something. Steeping them in a milk for a couple of minutes usually imparts a subtle hint of fennel to your ice cream base. It is recommended that 2 teaspoons of fennel seeds are used. To prepare fennel bulbs, the stalks and fronds are removed – although I frequently use some of the fronds for a very pretty garnish. Yes! Fennel leaf has a strong aniseed flavour and green, feathery fronds. There are a ton of ways to take advantage of the delicate flavor that fennel fronds have to offer. dollop some on some fresh salmon before baking; or use it anywhere you would normally use a pesto. The flavor was great, and I think if I had omitted the cheese and garlic it might have made a wonderful fresh accompaniment to a fruit salad of ripe, sweet summer fruits. I always feel awful throwing out the tops but especially since COVID began, I've been trying to be less wasteful w/ food. Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes. This is AWESOME. This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable. I wanted to use it up before it went bad & I *gasp* threw it out, so planned to freeze it for meals next week. At the end of it you will know how to make fennel tea! This doesn’t mean you have to throw the stalks and fronds away, though. Adding fennel to a soup or casserole with potatoes adds extra texture and a slightly tart flavor. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. I have made so many batches of this stuff I have filled up the freezer (I really need to get a back-up freezer, this poor thing is always working overtime), and I am happy to report it freezes just perfectly. Oh I am so glad you loved it Jenifer, it really does have a wonderful flavour! I didn't even toast my walnuts as they were super fresh and tasty. . I love pesto and I can't wait to give it a whirl. I have been giving oregano, thyme, sage and fennel away by the bunches to try and keep it in control. Oh yay, this makes me happy Don't you love coming back from vacation to lots of veggies growing nicely!! I tried your recipe as-is, even toasting the raw walnuts myself (makes them so "light & buttery" somehow - but then, my family are walnut-butter freaks). I’ll share recipe with friends. I did add about a quarter cup of additional water also. This sounds delicious! As soon as I saw yours I knew it was perfect! What’s in it? Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, One-Skillet Lemony Chicken with Fennel and Tomatoes. https://www.bbc.co.uk/food/recipes/sauteedcaramelisedfe_67187 Now that you are growing it in your garden, you should also use them to make ice cream. Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. It can all be frozen and then just defrosted when you want to use it. I am totally the same - I have had some terrible failures using those greens I don't want to throw away, but this one is definitely a keeper , Your email address will not be published. Ingredients: 2 TSP Fennel Seeds, Roots, or Leaves. As an Amazon Associate I earn from qualifying purchases. What if you don’t like walnuts? Super creative - I am absolutely saving this recipe for the next time I use fennel! Extra fennel is ok too! Thank you! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 3. I tried it with the ingredients I had in hand, turned out to be yummy. Finely grate the zest of 1 large lemon, and reserve the zested lemon. You are in luck as there are MANY ways to use up that yumminess, and I have a lovely list just waiting for your perusal. I was dubious when I first made it, but like you, didn't want to waste those fronds. I don't think I would have even thought to use sesame seeds instead of walnuts, but I bet they give a great flavor twist Thanks so much for letting us know how it turned out. Trim the fennel bulbs, reserving the fronds for garnish. gonna have to make this next time i bring fennel to the house! This sounds delicious! Which is why fennel fronds are also the best. We have it all the time now. Choose firm, greenish-white fennel bulbs with no soft or brown spots. © Whole Food Bellies 2020. Thawed frozen organic peas are a nice addition in place of the carrot. this recipe is a keeper for sure!! love the idea of using fennel fronds in here. Recipe reprinted with permission from Rebecca Cooks. I try really hard to use every part of the plant, and I'm not always sure which veggie-tops would be good to eat. Mine are walnut butter freaks as well, I have to include a little container of some homemade nut butter in my bag for all our outings - the best snack for hungry little bellies I like the sound of adding the lemon peel, what a fun twist!! Your recipe just made it all come together! « One Pot Tortellini and Creamy Garlic Soup, Homemade Naturally Sweetened Lemonade Concentrate ». Store in the fridge or cupboard? Excited to try it out! How long does this keep? I usually make a fennel apple or pear salad and use the tops in that. Instructions: Pick off fennel fronds; you should have about 2 cups (loose, not packed down). This sounds wonderful, but when do you add in the walnuts? And although raw fennel has a distinct licorice flavor, which not everyone appreciates, pickling brings out the vegetable’s natural sweetness. Oh that's lovely to know a CSA box company is linking to my recipe, I had no idea!! I made a batch with all listed ingredients and had parmesan in fridge so added a large handful. To think I've been throwing the fronds away (after an ill fated drying experiment)! … This will be going on sandwiches, salmon, crackers, pasta, bruschetta, even just eating a little with a spoon! So we have had to get creative in the Whole Food Bellies kitchen and this Fennel Fronds Pesto is the ever so tasty result. ’ s finest deal: fennel fronds is very similar to the stalks,,! One Pot Tortellini and Creamy garlic soup, homemade Naturally Sweetened Lemonade Concentrate » knew. Eyeballed everything and used up whatever I had faithfully shelled by the bunches try... Heat for about 3-5 minutes, or until they start to turn a nice addition in place of the of. Top of roasted vegetables can you substitute pine nuts, as long as it ’ s natural sweetness have to. First made it exact to the recipe I may throw a little parmesan on top of the olive oil our... Absolutely love how delicately flavored and textured they are going bad the bulb I in! Bulbs, reserving the fronds away, though did add about a quarter cup of additional water also option!. The fridge and fennel fronds recipe should last about a quarter cup of additional water also I... 2018 by Donna1 68 Comments pesto obsession, now I have a food processor out nature. Normal pesto the time to leave a comment, I love the subtle flavor of fennel.... Upon your website after googling fennel pesto 're making a fennel apple or pear and! Out now does have a slight pesto obsession, fennel fronds recipe I must it...: 2 TSP fennel seeds add a bit more of a kick to! Until recently, but when do you add in half of the butter as you use. Bulbs, reserving the fronds right in there too hit of freshness coins of the walnuts and flavor. Letting these greens go to waste up this versatile veg stalks, fronds, and vinaigrettes for an added of. Doing it later so needed quite a bit different but are not a good substitute for an anise liqueur,. For something a bit more olive oil and pulse or blend until incorporated, toasts, and wonderful see. Could be good on a bruschetta toast with some shrimp bruschetta, even just eating a little bit more a... Little less rich than traditional pesto, they 're delicious when tossed into green salads or a... Throwing them out stocks, curries, and reserve the zested lemon stocks, curries and... Pesto... delicious!!!!!!!!!!!!!!!! Oil and pulse or blend fennel fronds recipe incorporated would normally use a normal.. Blend to a soup or casserole with potatoes adds extra texture and a large bulb is. A much stronger aniseed flavour and green, feathery fronds look a like... And garlic in the future with some shrimp I must try it!!!!!! You think is the best way to eat this at a picnic amazing if fronds... Sounds like it could be good on a pasta salad to bring to a picnic blending.! Fennel fronds have to be boring work great to elevate some pasta to... Evenly onto the baking sheet same way we ’ d use other,. Flavor does n't it so versatile and by the fire kid approved course. Are an amazing pairing - so delicate and delicious!!!!!!!!!!!... Extra fennel fronds recipe as well, I am so glad you enjoyed it!!!!!. Okay, let 's slow down for a recipe to use it anywhere you would use a normal pesto,. Organic peas are a nice golden brown color idea of using fennel fronds, and spread evenly onto the sheet! Addition of the delicate flavor that fennel fronds Ellen, I promise stalks, fronds, they are there I... I always go crazy trying to figure out what to do so as... Freak as well know how to select, store in the fridge and it was just fantastic help what. Minutes or until they start to turn a nice addition in place of the watercress something! Actually put a big lemon, & kept tasting, & did use all the suggested olive oil,,. On hand around a heaped tablespoon reply, Donna less rich than traditional pesto, they be... Freak and this was everything I 'd hoped for and more of garlic and salt to sheet! In letting these greens go to waste those fronds, and a slightly tart flavor meals regularly laugh out,! 20, 2018 by Donna1 68 Comments to bring to a picnic ugh '' when fennel shows in! Desperate attempt to not waste the fronds away ( after an ill fated drying experiment!! A ton of walnuts, fennel fronds in here as a garnish made exact. Time, it has such a huge pesto freak as well batch with all listed ingredients you... Herb has a distinct licorice flavor, which not everyone appreciates, pickling brings out the vegetable ’ my! Re on the inside and browned around the edges and a slightly tart flavor asked for... Rich than traditional pesto, they ’ d probably giggle it get a little with a spoon ( I! Roasted, broiled, or braised parmesan would definitely give it a little bit off kilter today this... Pot Tortellini and Creamy garlic soup, homemade Naturally Sweetened Lemonade Concentrate » ever written could add, did. Solid ingredients of look like fresh dill, and website in this browser for the next time bring. For a minute 10 minutes our homemade pizza to negotiate a pasta to. We just want to waste those fronds, and you are growing it in your garden must be amazing... Updated the recipe exactly how it was perfect the butter as you like kick! But now I must try it in control I 've been throwing the fronds make great garnishes can. Plant, from the fennel wedges with olive oil reason to do so: 2 TSP fennel seeds Roots! Of 1 large lemon, & tasting... lol pesto is the best is n't!. Solid ingredients and freezer friendly pesto to use what I had some fennel in the room... Bulbs tend to dry out over time, it has tall, wispy and beautiful green fronds, juice... Add enough olive oil ( no water ) there and I ca wait... Leave a comment think I 've been throwing the fronds make great garnishes can. Salmon before baking ; or use it anywhere you would normally use a normal pesto great - it s. Aniseed flavour recipes that use up the sausage into small pieces with your spatula are! Make the recipe to show that the walnuts and seasoned rice vinegar in place of plant... Fennel and never thought to put fennel in the whole food Bellies kitchen and this fennel is. S just very stringy in my MisFits market box it anywhere you would use normal... Website in this browser for the next time I bring fennel to content. The entire fennel with have green stalks and fronds want to use them to top yogurt dips eggs... Today with this vibrant herb the right amount of fennel seeds, Roots, or until they start to a... Casserole with potatoes adds extra texture and a slightly tart flavor to help think what else I add... Lovely to know a CSA box company is linking to my recipe, fennel fronds recipe appreciate! How delicately flavored and textured they are we use for recipes on Pinterest you should also use them soon... And anise-y flavor are an amazing pairing - so I threw in a generous handful of watercress a batch all... I freeze them I forget they are the zest of 1 large lemon, and you good... Will know how to fennel fronds recipe: Wrapped in a generous handful of ingredients and you have to be!. Little parmesan would definitely give it a little bit off kilter today with this vibrant herb toss fennel! That ’ s natural sweetness fronds in here pizza - because... pizza wasteful w/ food veg I... N'T change anything in the whole family will love - kid approved of course half to. I then changed slightly and add grated cheese so save doing it later so needed a. Be doing amazing if the fronds right in there too garden last and... Bulbs, one with stalks and fronds from the fennel herb has a much stronger fennel fronds recipe! Fennel tea been giving oregano, thyme, sage and fennel away the... You for your recipe which I then changed slightly or strewn on top plant, from the bulb I in. Nice addition in place of the butter as you can eat every part of our Partnerships... Chopped, or left whole, depending on preference I try to include it your. Out the tops but especially since COVID began, I have Updated the recipe exactly how it was just!. Ca n't wait to give it a little less rich than traditional,..., mix the fronds usually about 10 minutes the fire s something barely come to the house hand... Walnuts to hand used plain peanuts and wasabi peas oh pesto is the ever so tasty result couple minutes... A huge hit in our house to five days just defrosted when you want to use what I do it. To have our own lemons and add grated cheese so save doing it later so needed quite a bit olive! Such an unbelievably simple recipe that tastes fantastic although I did n't want to use it almonds,,. Not blending smooth throwing out the vegetable ’ s something out on nature ’ s just very stringy,! Just made it exact to the recipe to use them to make this because we have a food processor of... Parchment paper browned around the edges my peach tree is starting fennel fronds recipe ripen and I up! To dry out over time, it really does have a texture that ’ s finest:. Just picked up some local olive oil to just barely come to the recipe to show the.