HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Fresh Fennel (Sweet Anise)
Available out of California October through May, fresh fennel is one of the true delights in the vegetable world. Cultivated by the early Romans, finnocchio as the Italians call it, can be eaten raw, added to relish trays, stir-fried, baked, broiled or added to soups and stews. The flavor is of licorice; however, milder when cooked. Use the stalks for flavoring in soups and stews and the frilly leaves for garnish. The bulb is most prized by chefs and is simply a remarkable vegetable item. There are two recipes you'll love.
Try our recipe for Fennel Parmesan (Top Stove) or Baked Fennel Parmesan.
Enjoy!
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