Fennel

…..or anise, you might see it in a store labeled either way. Most people steer clear of this delicious vegetable since it just looks weird. But you should get to know a vegetable before you judge it, right? For a quick heads-up, fennel has a bit of a licorice taste to it, but don’t let that scare you. I’m not a licorice person, but I do love fennel! Try buying some fennel the next time you come across it, and try out this basic salad:

  • 1 large fennel bulb (I used 3 small ones from the farm) The bulb is the meatiest part of the plant, but you can definitely use the stalks and ‘leaves’ as long as you slice them very thinly (otherwise they can be quite tough and stringy…almost like celery)–Anyway, thinly slice the entire vegetable, and cut large pieces into smaller, bite-sized ones
  • Olive oil, about 1 tablespoon
  • Vinegar, whatever you have around (white balsamic seems to be perfect for this salad)
  • salt and pepper
  • Diced fresh tomatoes, optional

All you have to do is mix all ingredients together, and vua-la!

I also buy fennel sometimes and chop it up to snack on (like people do with carrots and celery). And try using it with a dip! Hummus, a yogurt sauce, or another dressing of your choice. Impress your guests next time and use fennel in your raw vegetable platter and all of a sudden you’ll look super smart and classy 😉 , and if not, it was a good try!

Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 

Photo credit:

http://www.gourmetsleuth.com/Dictionary/F/Fennel-bulb-5133.aspx

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