Fennel! and Cilantro...

[wefoughtharder]

I looked in the memories and found a small amount of recipes using fennel, but since its in season now I thought I'd make a post and ask if anyone has any great recipes for it. I've found some risotto recipes that call for it in cookbooks i own, but unfortunately i have a huge bag of jasmine rice, no arborio. I've got a fresh fennel bulb and its

Comments

[wefoughtharder]

its gotta be arbirio hmm? i don't think i can sub other rices for risotto. maybe i will splurge.

[grignoter]

I make risotto with normal rice all the time! It doesn't end up so goopy, is all. But that's fine, either settle for less-goopy risotto (which is still yummy) or add some kind of thick sauce (hot water + flour/cornstarch + flavouring of choice should do it).

Although I agree with the comments below, roasted fennel is amazing and delicious. I had it at a friends' and they roasted whole fennel, garlic cloves, new potatoes and shallots all in one big tray covered in olive oil. It was spectacular!

[misfit]

Roasted fennel is divine! You can also throw some of the other veggies, like the carrots and beets in to be roasted as well. I just add enough olive oil to coat the veggies, season with salt and pepper, and roast them in the oven at 400 degrees for about 45 minutes.

[campofiorin]

I agree with the commenter above - quartered roasted fennel is out of this world. I bake it with a little olive oil and coarse salt at around 400 degrees for 20 or so minutes, until fork-tender. If you have beets, I'd chop them around the same size and cook them, too. Delicious, sweet, and caramel-y.

If you're not in the mood to cook, I like a shaved fennel and cucumber salad - sliced really thinly with a vinaigrette of fresh orange or lime juice, olive oil, a little salt and pepper. It's great with some dried cherries or cranberries, too, and keeps its crunch the next day for leftovers.

Fennel and Pear

[vgnwtch]

A bulb or two of fennel, chopped into chunks
3 or 4 pears, cut into slices
Grated zest of one large or two small lemons
Olive oil

* Heat your pan and add your oil. You don't need a tremendous amount - you're not deep frying
* Add your fennel and cook until it begins to soften
* Add pears and zest, combine well, and cook until pears are soft and fennel is juicy and you're happy - 10 minutes?

Gorgeous as a starter or a side dish.

Coriander Leaf/Cilantro

[vgnwtch]

* If you like curry, add the chopped stems of a bunch of coriander + 2/3 of the leaf about 10-20 minutes before you stop cooking; add the rest as you finish, and combine well.

* On sandwiches with vegetable pate.

* Thrown into a salad with spinach, watercress, rocket [arugala], and lettuce.

* In vegetable loaves.

* In a pilaf or couscous with vegetables, raisins, coconut, and slivered almonds.

* In green soup.

And this looks nice.