Posted: 25/11/2013 at 16:14
Bulb fennel is best eaten when the white, fleshy part gets about as wide as a tennis ball and no wider than 4"/10cms. Dig it up with a fork then trim off the roots at the base. The white part is cooked and the green frothy frondy bits can be used as a garnish or in salads but the green stems are best composted.
Baked Fennel with Goat's Cheese 4 or more, depending
This quantity is for 4 as a vegetarian meal. It's also good with simply grilled pork, chicken or fish and will then feed 6 to 8.
4 bulbs of fennel
1 lemon, juice only
4 tbs water
6 sun-dried tomatoes in oil, drained
30g pine nuts
150g goats' cheese log
Heat the oven to 200C. Trim the fennel and cut through the middle into 2 and then cut each half again 2 or 3 times to make wedges. Place these in a shallow oven-proof dish. Sprinkle on the lemon juice and water and cook in the microwave for 10 minutes. Drain.
Slice the tomatoes and sprinkle over the fennel, followed by the pine nuts and crumbled goats' cheese. Drizzle with olive oil (from the tomatoes if you have some) and bake for 15 to 20 minutes till the cheese is browned.
It's also good raw, sliced thinly in salads and there are plenty more recipes here - http://www.bbcgoodfood.com/search/recipes?query=fennel&=Search