Why are more people not talking about Fennel?

Why are more people not talking about Fennel?

Whilst researching recent articles about how to reduce de-bloating and another on recipes that help reduce cellulite, we noticed one ingredient that in particular seems to be the shinning star of everything that is good for you these days! This ingredient my friend is: Fennel.

Fennel is not only a low calorie source of vitamin C but contains dietary fiber, potassium and folate. It also contains phytonutrients that may have some antioxidant properties. Additional to this, the veggies are very high in bone-fortifying calcium.

With all these redeeming qualities from a simple veggie, we figured now is a good time to get into the whole fennel trend.

Here are three, fennel based recipes to try this winter and beyond.

Mixed Citrus And Fennel Salad

Recipe author: Spoon Fork Bacon

If you can peel an orange, you can make this salad, which is why it’s the perfect fennel intro for those who haven’t yet mastered the art of actual cooking.

Mixed Citrus and Fennel SaladServes 4

Ingredients:1 ruby red grapefruit, peeled and thinly sliced1 tangelo, peeled and thinly sliced1 oroblanco, peeled and thinly sliced1 blood orange, peeled and thinly sliced1 lime, peeled and thinly sliced2 tablespoon chopped fennel fronds1/4 cup crushed macadamia nutssalt and pepper to taste

Dijon mustard, optional

Brush a large, flat plate with Dijon mustard. Arrange citrus wheels in a single layer and top with fennel fronds, macadamia nuts, salt and pepper. Serve.

Slow-Roasted Citrus Salmon With Fennel And Parmesan

Recipe author: Half Baked

Roasted fennel is delicious, especially when sprinkled with Parmesan (as it is here). It’s also super easy to make with or without the salmon and noodles included in this (amazing) recipe.

Ingredients:

1 bulb fennel thinly sliced

2 tablespoons grated Parmesan

1 pound skinless salmon fillet

1/4 cup olive oil

kosher salt and pepper

1 tablespoon chopped fresh dill

1 blood orange thinly sliced

1 lemon thinly sliced

1 fresno chile pepper thinly sliced

1 bag no yolk egg noodles

1 bunch kale finely chopped

microgreens for serving

Instructions

1. Preheat the oven to 275 degrees F.
2. Layer the fennel flat on a baking sheet and sprinkle with Parmesan, salt and pepper. Layer the salmon over the fennel and sprinkle with the dill, salt and pepper. Arrange the citrus slices and fresno pepper over the salmon. Drizzle the olive oil over top the salmon.
3. Transfer to the oven and roast for 25-30 minutes or until the salmon is opaque.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to package directions. Drain and immediately add back to the hot pot along with the kale and 2 tablespoons olive. Season with salt and pepper.
5. Divide the noodles among plates and top with flaked salmon, fennel, citrus slices and micro greens.

Caramelized Spring Onion And Fennel Pizza With Beer Crust

Recipe author: Girl Versus Dough

This pizza recipe uses both fennel fronds and bulbs, which basically means it’s super healthy. Right?

Ingredients:

2 tablespoons olive oil, divided

1 medium spring onion, chopped (about 1 cup)

Salt and pepper, to taste

2 large fennel bulbs (fronds and outer layers removed), cored and chopped

2 teaspoons minced garlic

2 tablespoons minced fennel fronds

½ recipe beer pizza crust

1 cup shredded Parmesan cheese

½ cup balsamic vinegar

Directions

1. Heat oven to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and 1½ teaspoons salt. Cook, stirring often, 5 minutes until onion is soft. Add chopped fennel and minced garlic; cook, stirring often, 5 to 7 minutes until fennel is slightly softened.
2. Reduce heat to low. Cover and cook, stirring often, 15 to 20 minutes until fennel is soft and begins to caramelize. Remove from heat. Season with salt and pepper to taste, then stir in the fennel fronds.
3. Pat the prepared beer pizza crust dough into a thin circle or rectangle on a pizza stone or parchment paper-lined baking sheet. Brush top with remaining 1 tablespoon olive oil; sprinkle with shredded Parmesan cheese. Top evenly with onion-fennel mixture.
4. Bake 10 to 15 minutes until cheese is melted and crust is golden brown and baked through.
5. Meanwhile, make the balsamic reduction. In a small saucepan, bring balsamic vinegar just to a boil; reduce heat to a simmer and cook 15 minutes until thickened and reduced by half. Remove from heat; cool to room temperature before drizzling over pizza.