I love to cook with fennel bulbs but hate to see their stalks and beautiful green fronds go to waste. Any ideas of what to do with the tops?

Lygia Ballantyne
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5 Comments

Lygia B. August 1, 2015
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.
 
inpatskitchen July 31, 2015
Here's and idea for the fronds:
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.
 
PieceOfLayerCake July 31, 2015
I would say 8 times out of 10, I use the fronds for garnish on the dish I use the bulbs in. I just chop them up with any herbs I'm throwing in/on top.
 
AntoniaJames July 31, 2015
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)
 
sexyLAMBCHOPx July 31, 2015
This Food52 article article offers suggestions for the stalk and fronds: https://food52.com/blog/6027-fennel
 
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