2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Preparing one of the most useful vegetables - fennel, is a very pleasant and easy activity. And the result is totally worth it.
To prepare the fennel in the right way, always follow the advice of the chefs. The usable part of the plant are the root part and the parts of the stem. First of all, this wild onion is washed and cleaned of damaged areas. It can replace celery in any recipe.
Fennel can be eaten raw in a salad or steamed, fried or dried. You will get a vitamin salad if you mix it with artichokes, zucchini, tomatoes, wild thyme and salt and salt to taste.
Steamed, fennel can be prepared with other vegetables, then freeze them. It can be served flavored with 1 tbsp. lemon juice, olive oil, in combination with finely chopped onion or fresh green onion, seasoned with salt and pepper.
To roast a fennel, cut its root into four. Sprinkle with olive oil and put in the oven for about 35 minutes.
If you want to have fennel for the whole year, then cut the fresh root of the plant into pieces. To keep their fresh taste for a long time, arrange them in a jar. Top with olive oil and season with salt and pepper. The jars close and store in the dark.
Fresh fennel can be stored for about two weeks in a plastic bag.
Fennel leaves are used as a spice. To soften, wrap in a damp cloth and leave in the refrigerator. The dried and crushed plant is also used as a spice. It is most popular in India, where it is taken both through food and after taking it, to refresh the breath and good digestion.
Fever with fennel
Necessary products: 1 kg of cod, 2 heads of fennel, 100 ml of cream, 2 onions, 4 tbsp. lemon juice, salt, pepper.
Method of preparation: Chop the onion and mix with the cream, lemon juice, salt and pepper. Mix well.
The fennel is cut into four pieces. The individual stems are separated from each other and the hard part of the stem is removed.
The cod fillets are placed in a pre-prepared foil. Sprinkle a mixture of onion and cream on each of them. Fennel stalks are arranged on top. Each fillet is wrapped in foil and baked for about 40 minutes at 190 degrees.
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Light green and with aniseed aroma fennel is a vegetable that deserves attention. It can be found in stores all year round but its season is summer. Of Mediterranean origin, it combines well with products from this area. The head of fennel should be heavier than it seems for its size.
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The fennel is better known as wild dill and has been known to man since ancient times. The ancestral home is southern Europe, the Mediterranean and Asia Minor. It was used as a spice and medicine by the ancient Greeks, Romans and Egyptians.
