Bello, Bruto, Finocchio (Fennel)

When I was living in Italy, I quickly became aware of the concept of seasonal produce. Unlike in the US you cannot get produce "your way, right away" any time of year, and you begin to understand what vegetables are supposed to taste like when they're in season. Don't get me wrong, there are times when I just crave a tomato and buy whatever I can get, but I know that a November tomato will taste distinctly different than a sun-ripened July/August tomato.

I remember when I arrived in Italy, it was asparagus season, and I think that I ate asparagus nearly every day while it was in season, and in every possible way - grilled, steamed, sauteed, and baked. That connection to the seasons and to the cycle of the earth was, and still is one of the greatest gifts I've been given to date. 

Nowadays when I receive my beautiful box of weekly delivered veggies (provided by Bio Aan Huis), I am often times thrown a curveball - celery root, beets, cabbage. One veggie that has been popping up in my box is fennel. I am not a lover of root vegetables, so I won't lie: I had to learn to love this vegetable. It's got that funky hair on top, taste mildly of anise, and looks like an onion on steroids. But ever since living in Italy and watching how they do wonderous things with it, I knew I could learn to love it too!

Here are what I'll be whipping up with the fennel that's been rolling around my veggie box. And these recipes are quick: because even though I love the idea of the slow movement and slaving over a hot stove all day, I'm a realist and need to get food on the table ASAP!

 

1/White Bean and Fennel Salad

(I watched a security "guard" of a parking garage in Florence whip this salad up on his make-shift table and paring knife. I tried it at home and this has become my fennel-schtick-dish)

1 bulb fennel

1 can of cannellini white beans, or about 1.5 cups homemade cooked beans

good quality extra virgin olive oil, add as much or little as you like

fronds (furry hairs on top) of the fennel to garnish

salt and pepper to taste

This seems impossible, but this is the recipe. Just cut the fennel as thinly as possible with a knife or using a mandoline. If you cut it by hand, cut it lengthwise from top to bottom cutting into fine slivers, otherwise the fennel face is really overwhelming. Once the fennel is cut, add the rinsed, cooked white beans and a generous helping of olive oil. Season with salt and pepper to taste, and sprinkle on the fennel fronds for garnish. Done! Facilissimo!

2/Winter Cole Slaw

(I adapted this recipe from Jamie Oliver's that is available on his website. It can be made vegan or dairy-friendly)

1 bulb fennel

1-2 carrots

1/2 head of cabbage, red or white

1 small onion

1 small bunch of radishes, or a small piece of celeriac

1 cup plain yogurt (soy (NO SUGAR!) or dairy)

1 lemon, juiced

1 tablespoon Dijon mustard

mix of fresh herbs, choose what you have - the fennel fronds, parsley, chervil, tarragon

extra virgin olive oil - I will always leave this for you to decide, as I have a heavy hand with the oil...just do it til you think it tastes goooooood!

salt and pepper to taste

Shred the carrots, fennel, cabbage, onion, and your choice of radishes or celeriac (you can either do this "old school" style with a stand-up grater/slicer, but it's much easier if you have a food processor with the shredding blade). Put the vegetables in a bowl. In a separate bowl, mix half the lemon juice, the extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the vegetables and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. 

3/Lil'Ones Veggie Soup

(Surprisingly, I can always get my daughter to eat this, no matter how stubborn she's being. It has just a hint of fennel-y flavor, and adds to the standard flavors of a boring veg soup)

1 onion or leek, diced

1 stalk celery, diced

1 large carrot, diced

1/2 small bulb fennel, diced

small bunch of parsley, finely chopped (not essential, but parsley is a great source of Vit C)

bay leaf

about 2-3 tablespoons extra virgin olive oil

sprinkle of thyme, or other dried herbs of choice

Cut the onion into a small dice and saute in the olive oil until translucent (about 5 minutes). Then add the diced celery, carrot and fennel, stirring to coat the veggies in the oil. Saute the veggies for a few minutes, then add the bay leaf and dried herbs of choice. Add about 2-3 cups of water, or until you see a consistency that you like (for instance, I like my soups thicker than average). Bring the soup to a simmer, and cook for about 20 minutes. Close to the finishing time, add the chopped parsley. Remove the bay leaf, and VOILA! you have fresh veggie soup. Make sure to add salt and pepper to taste. 

If you have a little in your life (I think it's best to puree it for a child under one year old), this soup can easily be made into a puree by using a handheld blender, as the chunkier texture is easier to swallow than bits of veggies. You can also get inventive and add leftover rice, chicken, pasta, or float some parmesan toasts on top. 

Comments

[Christine]

I still remember the first time that you introduced me to your fennel and white bean salad. It is delicious and so simple! I will have to try the cole slaw recipe next.

[Bia Russo]

Hey Joslyn! because of this post I got to know bio aan huis... I loved the idea, subscribed, and today I got my first 'load' of veggies and fruits. they all look beautiful! the opposite of those Odin bags that you can get at the groene passage (many times I would only get strange vegetables and rotten fruits).
the lady who receives the order online is adorable, the man who delivers them is so sweet. I loved the experience! thank you!

by the way, did you live in Japan? wow!

[Jos]

YAY and YEAH! good on you Cri for trying the new cole slaw recipe - I'm sure you'll love it. I'm also touched that you remember the fennel/cannellini recipe! good memory!!!
and Bia, I'm delighted to hear you're as happy w/Bio aan Huis as I am. and the delivery guy is the cutest, healthiest thing I've ever seen in this country. I also could NOT agree more with that statement about how different the veg boxes are from the Odin/Vita-tas bags that we all tried to love but ended up hating in the end for their dead veggies. Viva Bio aan Huis!!!! (ps-the Kamut brood is really good FYI)