Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step

Fennel

Fennel
shadow
Fennel

Part vegetable and part herb, fennel has a thick bulb that can be used in many ways – braised, roasted, sautéed, grilled, poached, or eaten raw.

  • Judging freshness. Choose fennel bulbs that are white or pale green, with no bruises.
  • How to store. Rinse well and store covered in a damp paper towel. Place in a plastic bag and set in the vegetable bin of the refrigerator. Remember that fennel oxidizes when cut. To prevent discoloration and to keep them crisp and bright after slicing, soak them in an ice bath with a touch of lemon juice. Pat them fully dry just before using.
Fennel

Fennel are crisp, lightly licorice-flavored vegetables. They have an almost minty taste that make them delicious to eat on their own. Fennel is especially delicious when paired with cream in dishes like gratins and chowders. Fresh or cooked fennel also complements meat, fish, vegetables and citrus.

Fennel fronds, found at the top of the stalks, make fantastic anise-flavored herbs. Toss them into salads, soups and broths. Fennel stalks, while too stringy to eat, add anise flavor to stocks and sauces.

comments