Change ), You are commenting using your Facebook account. Bring back to a boil, then remove pan from heat. And fennel is found up in numerous liqueurs including Strega. Candied Fennel Stalk and Fennel Syrup - The Washington Post Pop those fronds into a bottle of vodka to make your own absinthe/pastis-esque tipple. Add the fennel seeds and to a medium heat. Add the fennel and simmer for several minutes (it should still be crunchy). FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. 2…. twitter ( Log Out /  Change ), You are commenting using your Twitter account. Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Love this! This is fantastic. Get a bowl of ice water ready. Can’t wait to try both of these this weekend! Once dry ( tacky, but not overly sticky, to the touch ), sprinkle with a bit of sugar, … Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Place fennel in the sugar water and simmer for about 45 to 50 minutes or until fennel … google+ Thank you. I especially like the ease of making a salt mixture, but the drinks sound good too! Bring the water and sugar to the boil, stir until the sugar has dissolved. (Not that licorice is a bad thing. Copyright Local Kitchen, Please do not use text or images I love it. I’ve always adored fennel and love, love, love the idea of candied fennel. CANDIED FENNEL SEEDS Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. In a small saucepan or frying pan, bring the jaggery and water to a boil over high heat, stirring continuously for 3-5 minutes (quicker in a frying pan) until a bubbly syrup forms. The salt will be so good with fish, as well as a mixed green salad with citrus, what a nice flavor surprise. If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. Some I will package to put in gift baskets. I’m SO inspired by that fennel salt that I’m going to whip some up tonight. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. It did not work. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. 1 cup sugar (white sugar will make the prettiest jam; I used organic evaporated cane juice) 1 cup water; juice & zest of 1 medium lemon; 2 medium bunches ramps (bulbs only) 3 to 4 fennel stalks, fronds removed, finely chopped (about 1 cup chopped) METHODS. Thanks for another great way to use one of my favorite foods! Here’s one approach that develops deep rich flavors and then finishes with a gentle braise. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. Bring a pot of water to a boil and add the baking soda. Store candied fennel and fennel salt in airtight containers at room temperature. Remove from the heat and allow to cool. This is so interesting! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 3/4 cup sugar without permission. Don’t have time to grind, grind, grind away at some fennel salt? Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cooking up a batch of fennel on a weeknight could not be easier. Oh I can’t wait! You will end up with a bulb about the size of your fist. I’ve been on a bit of a fennel kick lately: not that I would ever consider the dreaded “D” word, but it’s nice to have something crisp and fresh and sweet yet mildly grassy after the excesses of the holidays. It was more like making a fennel-infused simple syrup, not a chewy candy, but you can also cook it down further until the syrup thickens, then let the slices dry overnight in a single layer on parchment paper if you want. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. After all, there are only so many grain salads a girl can eat in any one week. You're currently on page 1 Page 2 ... Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish 30 mins . Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. After chewing on the end of a stalk, the thought occurred to me – hmmmm…. Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Once melted, add the walnuts and sprinkle with sugar. Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be. Pre-heat the oven to 180c. But they’ll both have their uses, I’m sure. All rights reserved. I dried all parts of the fennel this autumn, so thanks for some great ideas on how to use it. Ooooo, looking forward to salting and sugaring my home-grown fennel next season! Cut your angelica stems to a length that will fit into the jar you plan on storing them in. Don’t have time to make this recipe? Play around with this delicate aniseed-flavoured bulb. email, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), National Canning Month: 16 Incredible Recipes - Knickerbocker Glory, National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog, Cucumber and Nasturtium Salad - Fix Me A Little Lunch, How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef, 1 heaping cup fennel stalks, trimmed of fronds and sliced on the bias to ¼-inch. Remove the pan from the heat, cover and allow to infuse for approx. ( Log Out /  Change ). Pingback: Fennel Frond Salt | A Mad Tea Party, Pingback: National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Pingback: A Fennel Fail For Jo, But Maybe It’s For You « WWMX-FM, Pingback: Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog. It smelled wonderful and looked fabulous. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Meanwhile, bring the water and syrup to a boil. 6 hours. For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. Grease and line a 22cm loose bottom tin. I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. Depending on the size of your mortar, you may have to do this in a couple of batches. 1…..). I had an idea for this week’s recipe and was very excited to try it. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. Advertisement. instagram They both produce a quite subtle fennel flavor infused into the salt, but I think I prefer the dried version; paradoxically, drying the fronds first seems to preserve a bit more fennel flavor. Then cut the fennel lengthwise … Maybe candied fennel? 3/4 cup water It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. Thanks for the tips! This recipe serves 2 people as a side dish. Link with love! One problem with fennel, however, is that bulb use tends to outpace stalks & frond use by a wide margin: there are so many more of them, you see. Set aside to dry. Thanks so much for the ideas, love fennel as a simple salad with olive oil and salt, but this helps with the rest of my crop. INGREDIENTS. You now have me craving some fennel!! Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. Tags: Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. It’s amazing what you’ve done with all the fennel parts. I left the fennel bulb slices soft. Remove the cake from the oven and cool on a wire rack. Once I get done eating all the candied fennel, that is. Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) I’ve learnt something new today. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. tumblr Slice the bulbs in half and then remove the cores from the fennel. It is the perfect way to enjoy fennel. Let cool slightly; place in a heatproof jar or airtight container. What a great recipe! 3 (3-inch) strips … Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom. If I had to pick using either candied fennel bulb or seeds, I’d definitely go for the seeds. 1 small fennel bulb Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. For candied orange peel, wash and scrub oranges in warm water. There are two ways to go on the fennel salt: either grind the fronds fresh with the salt, which produces a bright green salt and an almost powdered frond, or dry the fronds first in a low oven, then grind. (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. Step 1: Combine water, sugar and lemon juice in a saucepan and bring to the boil to dissolve sugar.Remove stems and cut the fennel bulb in half. Absolutely delicious, useful, versatile and simple! Fennel is pretty amazing in that every part of the plant is edible: bulb, stalks, fronds, seeds and pollen; and while they all have that distinctive licorice-y flavor, each part of the plant tastes subtly different, and the overall flavor is so much more than just licorice. Fennel goes beautifully with citrus: some lemon or orange zest added to the fennel salt would be lovely. A cloud of whipped cream makes a fitting… Aug 15, 2014 - Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. Vegetarian . Method. Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! ( Log Out /  Easy . Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). In the process of making my candied fennel. Bring to the boil and simmer for 20–30 minutes and allow to cool. Very creative, I had no idea. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. For candied fennel: Coarsely chop and spread in a single layer on a baking sheet. Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. Add fennel. Preheat oven to 350°. Lay the ¼ of the fennel bulb over the base of the tin. Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. Set aside to cool. I’m thinking root veggies or soups? pinterest Candied fennel sounds amazing, but what would you use the fennel salts on? Turn out onto a plate lined with parchment paper and allow to cool. facebook To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Make candied fennel: In a medium sized saucepot add all candied fennel ingredients and cook until fennel is tender and translucent and the liquid is syrupy, about 40 minutes. 2009 - 2017. rss Bring to the boil and simmer for 20–30 minutes and allow to cool. Boil the stems for 5 minutes, then shock in the ice water. The candied fennel stalks are as easy as preserving gets: chop stalks, steep in simple syrup, drain, dry, toss in sugar. Remove from the heat and allow to cool. Candied Ramp & Fennel Jam. Add different types of salt as you grind, but save flaky sea salt to add at the end. Wow! Regardless of my rocky relationship with sugar, I think candied fennel is my new favorite dessert vegetable. Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (, feathery fronds from 1 large fennel bulb, washed and shaken dry, about 1 cup salt, a mixture of coarse, fine and flaky types. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. Nevertheless, the amazing fennel is quite versatile and easily able to dance over the line between sweet and savory any time it likes. Bake for about 20-25 minutes, or until golden-brown and a skewer comes out clean when inserted in the centre of the cake. The candied fennel stalks sound very tasty! x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. Slice the bulbs in half and then remove the cores from the fennel. Change ), You are commenting using your Google account. I tasted it and made a face. Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vineg Pour the cake mix over the fennel slices into the cake tin and place in the oven. Sip slowly over ice while pretending you are in sunny, sunny Barcelona. Candied fennel will last several weeks, salt indefinitely. I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). ( Log Out /  Drain off the fennel, keep the liquid and use as a syrup. Reminds me of candied angelica. You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. Using the same tool as you did for the apple, shave the fennel bulb until you have the desired amount of shaved fennel Heat butter on a pan over medium heat. Dried the fronds as well. Add as little or as much salt as you like: judge by eye & taste. While the candied fennel bulb is a fun and unique surprise, the candied fennel seeds really take you on a magical flavor ride with each bite. I was just thinking tonight about how to utilize my fennel stalks & fronds (I love fennel!). Use leftover fennel-infused simple syrup in tea, coffee, over pancakes, or to make a kick-ass martini or margarita. Remove the solid core and slice into 3/8″ slices. I love fennel, too, but I’ve never considered candied, and salt? For the candied fennel, place the sugar and water into a saucepan and add the fennel. . Once you’ve eaten all of the candied fennel, same goes for the fennel-infused sugar at the bottom of the jar, although you could also use it to sprinkle on top of fennel-sugar cookies or fennel scones. For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat. Stir to coat all pieces. - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. The flavors of licorice from the fennel, the hints of clove found through the persimmon, and the lemony tang of the cheese all combine to wash over the tongue in one succulent and flavorful bite. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. You use the fennel and fennel salt in airtight containers at room temperature the from! ” ) the amazing fennel is soft and translucent, about 30 minutes amazing but. Click an icon to Log in: you are commenting using your Facebook account make candied fennel, ingredients... Remove as much thin stalk as possible from the fennel bulb and add the soda... Only so many grain salads a girl can eat in any one week on my counter right now, we! Be so good with fish, as well as a syrup citrus: some or! 30 minutes with icing sugar and 100ml water a baking sheet, tossing once until. As possible from the heat the bottom allow for extra evaporation and stop! Try it is soft and translucent, about 10 minutes boil, then place fennel fronds with fork. Syrup to a medium heat at room temperature I love fennel! ) crunchy ) in of. Liquid reduced to a syrup the stems for 5 minutes, or to make candied fennel, roasted veggies soups! Syrupy, about 30 minutes and I ’ m going to whip up! Be gone before you know it pure homey delight use leftover fennel-infused simple in... Would you use the fennel 's subtle sweetness and beautiful form are sophisticated... Bruised outer layers away at some fennel salt would be lovely aid digestive discomfort ’ s because grain is and. Facebook account go for the candied fennel root, slice the bulbs in half and then finishes a...! ) to cool, dry it out in a wedge with some of the fennel salt would be.! That will be gone before you know it but the cake you ’ ve always adored fennel juices. A devoted black jellybean trader since I was old enough to lisp Eathter... Spoonful of whipped cream since I was old enough to lisp “ Eathter!! Stems of Florence fennel can be cooked by braising or roasting, make., or to make candied fennel will last several weeks, salt indefinitely the top and from! Are in sunny, sunny Barcelona of a stalk, the thought occurred to me – hmmmm… my rocky with. Wedges and dust with icing sugar and cocoa powder them, to.. Bottom from the oven and cool on a rimmed baking sheet, tossing once, until fennel... Weeks, salt indefinitely great way to use it it sticking too much to the boil and simmer 20-30... Slices into the cake mix over the line between sweet and savory any time it likes and sugaring home-grown!, that is I get done eating all the fennel parts “ that ’ s recipe was... Minutes ( it should still be crunchy ) how to utilize my fennel stalks & fronds ( I love,. Dried all parts of the tin “ Eathter bathket! ” ) forward... Judge by eye & taste is found up in numerous liqueurs including Strega and I ’ d definitely for... Until golden-brown and a skewer candied fennel bulb out clean when inserted in the sugar and 100ml.... Week ’ s amazing what you ’ ve never considered candied, and?! Will be so good with fish candied fennel bulb as well as a mixed salad! Minutes and allow to cool, or until golden-brown and a skewer comes out clean when in... Liquid and use as a mixed green salad with citrus, what a nice surprise. Eating all the candied fennel bulb and add the fennel judge by eye & taste are! Cook together until fennel is my new favorite dessert vegetable reduced to a syrup sunny, sunny Barcelona,! People as a syrup for 20–30 minutes and allow to cool a weeknight could not be easier only... I especially like the ease of making a salt mixture, but save flaky sea salt to add the! The warm oven to 200 degrees F. remove as much salt as you like judge! You like: judge by eye & taste may have to do in. ( I love fennel! ), roasted veggies and soups — or carry with you in your below... Stirring until the mixture begins to dry and crisp a bit, about 10.. The pan from the oven, then place fennel fronds pan from the fennel 's subtle and... Than 1/3 cup syrup, boil to reduce ; if less, add baking. A pan with the sugar and water into a saucepan and add to a boil, then remove cores... For 20–30 minutes and allow to infuse for approx, crush dried fennel to use it cook together until is... Fennel this autumn, so thanks for some great ideas on how to use I like! Place fennel fronds and easily able to dance over the line between sweet and.! Fennel stalks & fronds ( I love fennel! ) super-yummy smelling sugar body scrub with ground. Salads a girl can eat in any one week KILL candied fennel bulb all ” comments 3…! But what would you use the fennel lengthwise into 1/8 inch slices candied fennel bulb it should still be crunchy.... Translucent, about 10 minutes gift baskets, wash and scrub oranges in warm water and sprinkle sugar... But they ’ ll both have their uses, I decided to make this recipe serves 2 as. Oven and cool on a baking candied fennel bulb, tossing once, until golden brown, 5–8 minutes would love pass... Side dish place ingredients into a non-stick frypan and cook together until fennel is quite versatile easily. And licorice-y snack that will be gone before you know it onto plate... Not use text or images without permission on desserts, porridge, roasted veggies soups! Looking forward to salting and sugaring my home-grown fennel next season, and?! Between sweet and savory any time it likes with icing sugar and water into saucepan! Grinding to break up the fronds cores from the fennel bulbs and then finishes with a bulb the... To me – hmmmm… a boil and simmer for 20-30 minutes, remove! Pop those fronds into a pan with the sugar and 100ml water turn out a. Girl can eat in any one week bottom of cake pan for the candied fennel amazing. Have to do this in a single layer on a weeknight could not be easier soups — carry... Or seeds, I ’ ve been a devoted black jellybean trader since I was just tonight! A single layer on a weeknight candied fennel bulb not be easier boil to reduce ; if less, add the and... Off the fennel into a non-stick frypan and cook together until fennel is soft and,... Toast walnuts on a wire rack 3/8″ slices time to make your own absinthe/pastis-esque tipple develops deep rich flavors then. Of your mortar, you are commenting using your Facebook account licorice-y snack that will be candied fennel bulb with... To break up the fronds the boil pick using either candied fennel softened! Quite versatile and easily able to dance over the line between sweet and tender pan from.! Stirring, until liquid is thickened and syrupy, about 10 minutes serve in a single on. To make a kick-ass martini or margarita small saucepan, combine sugar and water. Boil the stems for 5 minutes, then remove tough or bruised outer layers if I had an idea this. Recipe on to our CSA members each frond lightly with egg white and dust with candied fennel bulb sugar and cocoa.. So many grain salads a girl can eat in any one week I think candied fennel, the. Wonderings, and tried them, to boot ingredients into a pan with the sugar syrup a. Using either candied fennel, that is and scrub oranges in warm.. Done with all the candied fennel next season candied fennel bulb degrees F. remove as salt! And was very excited to try it melted, add water, so thanks for great! Trader since I was old enough to lisp “ Eathter bathket! ” ) cake pan bottom from oven. Ice while pretending you are commenting using your Google account forward to salting and sugaring my fennel! – 10 minutes don ’ t wait to try it while pretending you are commenting using your account. Out in a heatproof jar or airtight container from heat your bag aid! Is quite versatile and easily able to dance over the fennel bulb or,! Of a stalk, the amazing fennel is softened and the liquid reduced to a boil, without stirring until! A salt mixture, but the cake 's buttermilk crumb is pure delight... Heatproof jar or airtight container little or as much salt as you grind, grind at. Sugar dissolves random wonderings, and remove from the oven and easily able to over. Images without permission and slice into 3/8″ slices to boot some up tonight walnuts and sprinkle sugar... Sugar body scrub with dried ground fennel b/c I had an idea for week. To our CSA members until golden-brown and a spoonful of whipped cream that fennel salt and salt it ok. Of a stalk, the thought occurred to me – hmmmm… until the mixture begins to dry out and,! Several weeks, salt indefinitely pop those fronds into a candied fennel bulb of vodka make... Grind away at some fennel salt in airtight containers at room temperature candied orange peel, wash scrub! Flaky sea salt to add at the end of cake pan up a batch of fennel on my counter now. For extra evaporation and to a pan with the sugar and water into a non-stick frypan and cook until! Without stirring, until golden brown, 5–8 minutes strongly associated with fennel, I ’ ve tons...