Thank you all for the ideas and the links. I saved them all for further action... One of the articles reminded me of enjoying fennel seeds in India, after every hot, peppery meal in restaurants. Nothing more refreshing and welcome.
Pickle them! Make relish (also pickled) with them.
This recipe for fennel pickles includes ten ways to use them: https://food52.com/recipes/2119-pickled-fennel-in-herb-scented-champagne-vinegar
Use them in this soup: https://food52.com/recipes/21484-thyme-scented-fennel-and-leek-soup (You can use just the stalks and fronds, and not the bulbs, if you have enough of them.) Use them for stock (but mark it well, if freezing, as the flavor is rather different). I included a stock recipe in the soup just linked.
Dice, lightly steam or blanch, toss in vinaigrette, add to a green salad.
So many ways to use them. Incidentally, they freeze well, for future use in soups and stock. The texture is affected, as with most vegetables, but they hold their flavor well. ;o)
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https://food52.com/recipes/18244-dill-and-fennel-frond-potato-salad
And you can dice the stalks to replace celery in a chowder for a change of pace.
This recipe for fennel pickles includes ten ways to use them: https://food52.com/recipes/2119-pickled-fennel-in-herb-scented-champagne-vinegar
Use them in this soup: https://food52.com/recipes/21484-thyme-scented-fennel-and-leek-soup (You can use just the stalks and fronds, and not the bulbs, if you have enough of them.) Use them for stock (but mark it well, if freezing, as the flavor is rather different). I included a stock recipe in the soup just linked.
Dice, lightly steam or blanch, toss in vinaigrette, add to a green salad.
So many ways to use them. Incidentally, they freeze well, for future use in soups and stock. The texture is affected, as with most vegetables, but they hold their flavor well. ;o)