Fennel is an aromatic plant with sweet and delicate bulbs with a subtle anise flavor, which becomes even more subdued when cooked, which is why there is no reason to back down because of that. You will recognize it in the market by the whiteness of its bulb.
Closely linked to carrots, fennel contains abundant amounts of vitamins and minerals, including vitamins A and C, folate, calcium, and potassium. In addition, a cup provides less than 30 calories in exchange for 3 grams of satiating fiber. Nor should we forget that it promotes digestion and relieves stomach pain, contributing to expel the accumulation of gases.
It also has properties to reduce the level of cholesterol in the blood and fight coughs, anemia and impotence.
Fennel has more uses in cooking than many people think, which makes it a fairly underused food. The three parts that form it (bulb, stem and leaves) are edible. Of course, since they have slightly different flavors from each other, we will use them differently.
You can eat the raw bulb if you cut it into thin slices and you mix it with citrus juice, olive oil and a pinch of coarse salt. If you prefer to cook it, its fresh flavor will complement fish and poultry dishes very well. It is also very good with fresh tomatoes or a touch of cheese.
Chopped stalks can perfectly replace celery in any recipe. They give a particularly nice touch to roast chicken. Finally, the leaves can be plucked and chopped to give a herbaceous touch to soups, chicken, salads and sauces.