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Quick Bites: Fennel Five Ways

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Recipes submitted by Lake Tahoe Markets

Sex drive increaser, bad breath combatant, reliever of menstrual pain, and poultice for snakebites — fennel, that wispy, bulbous, licorice-y vegetable that you might be unsure how to incorporate into your diet is a veggie of many talents. In addition to the random list of benefits above, fennel is high in fiber and can aid in digestion and relieve water retention.

But, how the heck do you cook with the odd green consisting of overlapping layers and fronds? Here, we run down five recipes to incorporate the in-season vegetable into your diet. ~ Ally Gravina/Moonshine Ink

Fennel Citrus Drink


1 fennel bulb

2 grapefruits

3 mandarins

3 blood oranges

12 kale stems


Peel citrus, run all ingredients through a juicer, and enjoy!

Slow-Roasted Salmon with Fennel and Citrus


1 fennel bulb, thinly sliced

1 blood orange, very thinly sliced

1 Meyer lemon, very thinly sliced

1 jalapeño, thinly sliced

Kosher salt

Black pepper

1 2-lb. skinless salmon fillet

¾ cup olive oil

Flaky sea salt

Fennel fronds


Preheat oven to 275 degrees. Toss fennel, orange slices, lemon slices, and jalapeño in a shallow baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over dish evenly. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare. Transfer salmon to a platter, breaking it into large pieces as you go. Add fennel mixture and oil from baking dish. Season with sea salt and pepper and top with fennel fronds.

Candied Fennel Stalks


½ cup sugar

½ cup water

1 cup fennel stalks


Trim fennel stalks of fronds and slice on the bias to ¼ inch. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 to 10 minutes. Add fennel. Stir to coat all pieces. Bring back to a boil, then remove pan from heat.  Preheat oven to 200 degrees Fahrenheit. Allow fennel to steep for at least 15 minutes, then strain away excess syrup (reserve for another use). Spread candied fennel in a single layer on a baking sheet. Turn off oven, then put the candied fennel in the warm oven to dry overnight. Once dry (tacky, but not overly sticky, to the touch), sprinkle with a bit of sugar, then scrape the candied fennel off the baking sheet with a thin spatula. Add to a bowl large enough to toss the fennel, and toss with a fork, adding sugar as necessary to coat fennel and prevent sticking.

Winter Fennel Salad


½ orange, juiced

2 Tbsp. Tahini sesame paste

1 tsp. chili powder


1 fennel bulb, trimmed, cored and thinly sliced

½ apple, diced

1 cup shredded carrots

1 Tbsp. chopped walnuts

2 Tbsp. fennel fronds

Black pepper, to taste


Whisk together orange juice, tahini, and chili powder. Combine fennel, apple, carrots and walnuts, and toss with three tablespoons dressing. Garnish with fennel fronds and black pepper.

Roasted Fennel and Winter Squash


1 squash of choice (red kuri, acorn, Muscade de Provence)

2 fennel bulbs

1 large red onion

2 Tbsp. extra virgin olive oil

Coarse sea salt

Cracked black pepper


Preheat oven to 375 degrees Fahrenheit. Cut squash in half, scoop out, and discard seeds. Slice squash into wedges. Cut fennel and red onion into quarters. Arrange sliced vegetables on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until squash is slightly caramelized and tender when pierced with a fork, about 25 to 30 minutes. Note: Squash is easier to peel after baking.

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March 8, 2018