I have some fennel I need to use up and I'm leaving on vacation in 2 days so my frige is not exactly stocked... creative ideas?

Vegan ideas preferred.

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Catherine,Lamb
Catherine,Lamb December 21, 2013
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RuthinYonkers
RuthinYonkers December 21, 2013

My Israeli sister-in-law makes a great fennel pickle. Very tasty.
Prepare a 2-3 hours before serving. I gladly eat it the next day, but she says it is best fresh and not held over.
Cut fennel into pieces 1-2 inches in size.
Put in shallow container and cover with oil and vinegar
1 part Olive oil, 1 part balsamic vineger
Add chopped garlic, salt, white pepper, lemon juice, Dried basil
Let sit in refrigerator until time to eat.

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Veronica Fung
Veronica Fung December 22, 2013

The stewed fennel from Amanda's NYT cookbook is excellent. Basically fennel stewed with fennel seeds, red pepper flakes and brightened with lemon juice. Highly recommend.

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creamtea
creamtea December 22, 2013

Yotam Ottolenghi's Chicken with Arak and Clementines from the Jerusalem cookbook, if you have it is delicious. Sliced fennel, chicken parts, sliced clementines, olive oil, arak (anise liquor), fennel -or anise-seed, all roasted together.

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