Fennel has this wonderful unique aromatic taste, slightly sweet, with the flavors of licorice and anise. It can be eaten cooked or raw. All the parts, including the bulb, stalks and leaves of this crunchy vegetable are edible: The bulb is the part used the most often, the leaves are usually employed as an aromatic herb, and the stalks can be utilized in soups, stews, and the like. Or, as I usually do, the stalks can be juiced as a component in a green juice.
Sauteed Shaved Fennel
- one whole fennel
- 1-2 tablespoons coconut oil
- roasted almond oil or other nut oil
- Wash the fennel, cut the tops, and reserve the fronds (leaves).
- On a mandoline slicer, shave the bulb; not too thick so that the slices are pliable, but not so thin that they are translucent.
- In a pan, heat a little bit of coconut oil, add the fennel and a little bit of salt and sauté for 1 minute on medium heat. Add a few fennel fronds and cook for another minute.
- Because the fennel is shaved and very thin, it will cook very quickly! As soon as it is tender but still slightly crunchy, turn off the heat. Adjust the seasoning with salt, arrange on the plate, drizzle a little bit of almond oil onto the fennel, and serve.