- Dr. Peter Stucz
There are many videos on the internet that can teach you how to prepare fennel for cooking.
Visit www.youtube.com and search “Best Fennel Tips”.
Italian Fennel Casserole
2 tablespoons oil (preferably coconut oil)
1 large onion, peeled and sliced thin into ½” – 1” pieces
3 cloves garlic, crushed
1 pound fennel, sliced thin into ½” – 1” pieces
12 oz chopped tomatoes
Salt and pepper, to taste
8-10 ounces of breadcrumbs
3-4 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons black pepper
Preheat oven to 400o. Heat oil in a large pan. Add onions and garlic. Sauté for about 3 minutes. Add fennel and sauté another 5 minutes. Add tomatoes, season with salt and pepper, and cover and simmer for 10 minutes. Then, transfer the mixture to a lightly greased 2 quart oven proof dish. Mix the bread crumbs, olive oil, salt and pepper and sprinkle over the top then bake (uncovered) for 15-20 minutes until the top is nice and crisp. Serve immediately.
2 fennel bulbs, sliced thing into ½” – 1” long pieces
1 large sweet onion (Vidalia), sliced thin into ½” to 1” long pieces
1-2 tablespoons butter
Salt/pepper to taste
In a sauté pan, melt butter over medium heat. Add onions, sauté for 5 minutes then add fennel and salt and pepper to taste. Sauté another 10 minutes and serve.
Fennel Cucumber Salsa
1 English cucumber, diced
1 large fennel bulb, diced
1 avocado – peeled, pitted, and diced
1/2 red onion, chopped
1/2 cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste
Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.
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Source: Article provided by Science Based Nutrition™