Fennel au gratin: Cut fennel into quarters and boil them for 10min. Make some béchamel. Lay the fennel on a baking pan, preferably pyrex, and then cover them with the sauce. Sprinkle some Parmigiano or whatever cheese and bake them in the oven until the cheese is melted and golden brown. So good!!!
If it's a veg I'm going to roast it. It brings out the sweetness. I roast skin-on beets the same way, by cutting into wedges. Roasted unpeeled organic carrots are great with duck fat on a bed of fresh thyme. Duck fat was a revelation, for me! I roast radishes, mushrooms, green beans, broccoli, brussel sprouts, pretty much everything I like to eat! Parchment paper makes clean up a breeze, too.
We are kindred spirits in this way. I almost always roast my vegetables, and always on a parchment-lined baking dish for easy clean up. Plus, with roasting, the oven does the work. Pop them in and go work on something else. Ones I do often are mushrooms, brussel sprouts, asparagus, bell peppers, tomatoes, broccoli, cauliflower, heads of garlic. You mentioned green beans. I’ll have to try that! And I’ll definitely be doing these fennel bulbs.
@@AnovaLisaDragonfly Yes I am back in Texas for the winter and roasted okra. YUM. Smaller ones are better the bigger okra get a lil woody and tuff. Love roasted radishes, lil sweet peppers, onion, mushrooms on a couscous. I'm bascially lazy so roasting veggies is a way to get good flavor and not do too much work! Happy cooking :)
It’s great! Can be stringy when roasted without steaming as he says, but honestly it’s good raw just sliced very thin too, and when I’m in a rush you can just use a coarse grater and still get some freshness and nutrients out of it. A great veg.
I grilled some for the first time last year and I was so glad I tried them. Delicious! They were on sale around christmas time too so while many veggies were $3.99/lb or more, these were $1.50/lb. A great deal for exotic veggies.
Second time I‘m making it. The fennel reduces quite a bit in the oven, so it makes sense to make at least 1,5 the amount you think you want. It’s deliciousness is gonna make you crave for more
I got two big bulbs because of this recipe. It looked so tasty! I like anise flavor and it does get less powerful upon roasting. I had to stop before eating both large bulbs after they were done!
Excellent tutorial, I was so happy to have found this information, so much so, I made it the same day! Let me tell you, it was divine and I have now ordered a pack of organic seeds, so I can grow them along with my other veggies this summer. I have eaten fennel before, but only grated in salads, I love aniseed flavours, my family didnt at the time, but this tutorial has converted them both! Thank you.
I put it in for 25-30 minutes but it didn’t brown. I took the foil off and put it in again at 450* for another 10 minutes but it still didn’t brown! Maybe longer next time! It was VERY soft and tasty! Didn’t bother with the sauce as it had enough oil in it and I couldn’t wait to eat it! Delicious!
I love the fennel licorice flavor. Its what fennel is. If I didnt want it Id just eat another vegetable. I dont try to make carrots taste like tomatoes. This freedom of choice and preference can be used to choose anything in life without forcing and hating it into something it isn't ... Amazing.
Made these last night. Fantastic flavor and texture. Wife loved them, I thought the orange dressing was a bit too orangey. I'm going to try a different vinaigrette next time, but it was a great change from the usual roasted broccoli.
This was a bit of work for someone (me) who doesn’t want to spend hours in the kitchen! This wasn’t hard to prep but did take a while in the oven. I had to do extra time as it wouldn’t brown for me (even with the foil off). Might try the broiler at the last few minutes next time. And I have fennel frond pieces all over the place! I’m freezing and drying them for future use.
I too ate it raw more then cooked. In salads with orange segment fresh. I’m Italian and love it too. Olive oil might have a low smoke point, so burns at high temperatures. I use peanut oil, like in Chinese food cooking, but heard lately it isn’t healthy, I guess at 74, I need to rethink, how to cook. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
Go for it! That’s what makes cooking fun and creative! I didn’t add the orange as I didn’t have any and the bulbs have been in the fridge a while, so wanted to roast them on this very rainy, windy, frigid day!
2 bulbs fennel 1 lb each cut into 8 wedges 2 tbsp water with 1 tsp salt. toss to coat 3 tbsp oil, 1/4 tsp pepper mixed in on oiled tray, roast 450 degrees 20 minutes covered with foil take foil off 5-8 minutes to brown first side dressing: 1 tbsp oil, 2 tsp honey, 1 1/4 tsp white wine vinegar, 1 tsp orange juice, 1/8 tsp orange zest, pinch of salt flip the wedges, brown other side 3-5 minutes plate wedges and drizzle dressing on top
I’m Italian, love, love, love fennel. I eat it raw. Love in salad, my Mother cut it fine, with cut orange sections, add olive oil, and red rose wine vinegar, parmigiana cheese, and slices of sharp, imported provolone cheese, yummy. or just eat by washing it, then cut in half, pull apart and eat. I love finely ground fennel seed in my gravy, or Most people say sauce. I put a good handful. I love it in Italian sausage too. I add to my tea, buy putting in my Mr. Coffee maker with a filter, add 1/2 teaspoon, 6 tea bags, makes 12 cups. Add sweeteners or honey and of course lemon. It’s great to add ground fennel in lentil soup too♥️♥️🙏🙏🇺🇸🇺🇸
Using oiled tinfoil would probably make it brown better than on parchment (although probably not quite as nice as if it was straight down on the pan) , but still save on cleanup :)
I wonder if there’s something that can be done to make removing the aluminum foil from the hot, steaming pan easier? ATK always has these little tricks, like slings for desserts and boats for grilling fish. What about removing foil safely and quickly like this?
The first one he took off the baking dishing wasn’t the first one he put on the serving plater(it was burnt or very very caramelised)😮 The joys of editing 😂
Overall, it's a good recipe - although the taste was a bit bland after following the exact recipe. Family liked it better after I added more wine vinegar, fresh OJ , and 1 additional EVOO to the pan juice (with 1/2 tsp more raw honey). A good way to get kids and elders eat veggies. 👍
Okay, tempting, but what do you serve as the main course? I've never considered cooking fennel. Not sure I've eaten it except fennel seeds in Italian sausage.
1) Vegetable oil generally has a much higher smoke point, which is better for high heat cooking like this. Half an hour at 450 degrees, on bare metal, is more than a lot of olive oils can handle. 2) Vegetable oil has a more neutral flavor. The anise and orange vinaigrette flavors are complex and subtle, and might be easily overwhelmed by olive oil at this quantity (3 tbsp).
Fennel au gratin: Cut fennel into quarters and boil them for 10min. Make some béchamel. Lay the fennel on a baking pan, preferably pyrex, and then cover them with the sauce. Sprinkle some Parmigiano or whatever cheese and bake them in the oven until the cheese is melted and golden brown. So good!!!
Definitely gonna try it
Thanks for the idea!
@@aprilnelson3970 👍
Magnifique merci beaucoup
@beatricetendeng7790 De rien ☺️
They are really good when you combine it with apples and roast both.
Thank you!!!
Nice idea
❤ Thanks
I like watching Keith in these shows, he seems very genuine and his reactions feel real and not over-done.
The only host I can stand watching.
And he’s not bad to look at 😉
Unlike the host!
I am off to buy a fennel bulb and give this a try. Many thanks for the inspiration and factual advice, as always.
I feel like this would work very well for artichoke too. That salt water technique is great
If it's a veg I'm going to roast it. It brings out the sweetness. I roast skin-on beets the same way, by cutting into wedges. Roasted unpeeled organic carrots are great with duck fat on a bed of fresh thyme. Duck fat was a revelation, for me! I roast radishes, mushrooms, green beans, broccoli, brussel sprouts, pretty much everything I like to eat! Parchment paper makes clean up a breeze, too.
Well then I’ll be doing some of that as well since I’m working toward vegetarian but dunno if I could become vegan. 🙏🏻❤️
We are kindred spirits in this way. I almost always roast my vegetables, and always on a parchment-lined baking dish for easy clean up. Plus, with roasting, the oven does the work. Pop them in and go work on something else.
Ones I do often are mushrooms, brussel sprouts, asparagus, bell peppers, tomatoes, broccoli, cauliflower, heads of garlic. You mentioned green beans. I’ll have to try that! And I’ll definitely be doing these fennel bulbs.
A covered stoneware baking dish with water ,then once items are soft,uncover drizzle oil,spices,herbs till golden brown.
@@lindabuck2777 Good luck!
@@AnovaLisaDragonfly Yes I am back in Texas for the winter and roasted okra. YUM. Smaller ones are better the bigger okra get a lil woody and tuff. Love roasted radishes, lil sweet peppers, onion, mushrooms on a couscous. I'm bascially lazy so roasting veggies is a way to get good flavor and not do too much work! Happy cooking :)
Fennel is a great tasting veg raw or roasted YUMMY
I roast fennel often. It’s delicious with chicken or fish!
I made this with dinner last night and it was absolutely delicious. I cannot wait to make it again.
I have never made Fennel, and THIS is what I'm going to try! Exemplary tutorial and videography.
I've never eaten fennel, or known what to do with it, so thanks for featuring it.
It’s great! Can be stringy when roasted without steaming as he says, but honestly it’s good raw just sliced very thin too, and when I’m in a rush you can just use a coarse grater and still get some freshness and nutrients out of it. A great veg.
Fennel au gratin. Fennel and orange salad. Fennel and slaw. Or cut them into thin slices and saute them with some garlic and any spices that you like
I grilled some for the first time last year and I was so glad I tried them. Delicious! They were on sale around christmas time too so while many veggies were $3.99/lb or more, these were $1.50/lb. A great deal for exotic veggies.
Exotic 🤭
the quips were hilarious 😂 i laughed along each time - great writing, as always
It's really good raw, cored, and cut into julienne, and mixed with apples done the same way in a salad.
I might try them in the garden this year, as well.
I’m drying the fronds and will use in soups and for tea!
Second time I‘m making it. The fennel reduces quite a bit in the oven, so it makes sense to make at least 1,5 the amount you think you want. It’s deliciousness is gonna make you crave for more
As someone who bought their first fennel bunch yesterday perfect timing
I got two big bulbs because of this recipe.
It looked so tasty!
I like anise flavor and it does get less powerful upon roasting.
I had to stop before eating both large bulbs after they were done!
Fantastic recipe ❤
I had never had fennel in my life until tonight, when I followed this recipe. DELICIOUS! Thank you guys! Fennel, where have you been my whole life?
It looks so attractive to try in my own kitchen! Thank you!
Excellent tutorial, I was so happy to have found this information, so much so, I made it the same day! Let me tell you, it was divine and I have now ordered a pack of organic seeds, so I can grow them along with my other veggies this summer.
I have eaten fennel before, but only grated in salads, I love aniseed flavours, my family didnt at the time, but this tutorial has converted them both! Thank you.
I put it in for 25-30 minutes but it didn’t brown.
I took the foil off and put it in again at 450* for another 10 minutes but it still didn’t brown!
Maybe longer next time!
It was VERY soft and tasty!
Didn’t bother with the sauce as it had enough oil in it and I couldn’t wait to eat it!
Delicious!
Maybe your oven wasn't actually up to temp? Could also depend on your rack position in the oven.
Yummm I’m harvesting mine today looks amazing thank you for sharing !!
My favorite pizza ever was handmade ma n pa place, sausage and roasted fennel😁yummmm🙏🏻❤️
Love fennel, but haven't roasted it yet. Will try it soon.
Mouth watering recipe. Thank you.
I love the fennel licorice flavor. Its what fennel is. If I didnt want it Id just eat another vegetable. I dont try to make carrots taste like tomatoes. This freedom of choice and preference can be used to choose anything in life without forcing and hating it into something it isn't ... Amazing.
I could eat fennel every week. 😋
Looks delicious. Thank you
Bridget on the verge of a mental brake-down at 5:48
Made these last night. Fantastic flavor and texture. Wife loved them, I thought the orange dressing was a bit too orangey. I'm going to try a different vinaigrette next time, but it was a great change from the usual roasted broccoli.
Its deeeelicious! I slice, layer and roast with like slices of sweet onion and Courtland apple. A bit of evoo. OMG. Let it lightly caramelize.
This looks delicious.
looks and sounds gorgeous! going to make this tomorrow!
Love Fennel, nice new idea. But I like the anise flavor....lol.
This looks so good!
Looks good❤❤❤❤
Alright…. I need to try this!
Thank you!
A lot of your recipes are too far out for me, but this is a must, must, must try!!! Thank-you!
Too much for you? You must think cooking should only involve opening a can or microwave processed junk. 👎
This was a bit of work for someone (me) who doesn’t want to spend hours in the kitchen!
This wasn’t hard to prep but did take a while in the oven.
I had to do extra time as it wouldn’t brown for me (even with the foil off). Might try the broiler at the last few minutes next time.
And I have fennel frond pieces all over the place!
I’m freezing and drying them for future use.
I'm definitely going to try this one.
That was good. Thank you
I like Keith's recipes especially for being short & tasty 😋👍
Two questions. Why vegetable oil, and not olive oil and second what is the nutritional value of fennel? I grew up eating it raw and loving it.
Olive oil at that temperature will burn. I’d use peanut oil, because I love the flavor, and it can take high heat.♥️♥️🙏🙏🇺🇸🇺🇸
Is peanut oil hydrogenated?
You can use olive oil, or avocado oil which has a higher smoke point. Olive won’t burn. I won’t use vegetable oil or seed oil.
I too ate it raw more then cooked. In salads with orange segment fresh. I’m Italian and love it too. Olive oil might have a low smoke point, so burns at high temperatures. I use peanut oil, like in Chinese food cooking, but heard lately it isn’t healthy, I guess at 74, I need to rethink, how to cook. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
I had no problem with olive oil burning.
❤ deliziosi complimenti ❤🇮🇹😋👍♥️
I was taught to always remove the core. I’m relieved that it’s not necessary, at least for roasting!
I’ve never seen fennel in any store haha, I’ve never even thought about it! I have fennel seeds but who knew the plant was edible too 🤷♂️
Very nice
Wondering if white wine can be used instead of water for roasting.
That sounds delicious 😋
What a fab idea!
And why not? Your the cook, go for it♥️♥️🙏🙏🇺🇸🇺🇸
Go for it!
That’s what makes cooking fun and creative!
I didn’t add the orange as I didn’t have any and the bulbs have been in the fridge a while, so wanted to roast them on this very rainy, windy, frigid day!
2 bulbs fennel 1 lb each cut into 8 wedges
2 tbsp water with 1 tsp salt. toss to coat
3 tbsp oil, 1/4 tsp pepper mixed in
on oiled tray, roast 450 degrees 20 minutes covered with foil
take foil off 5-8 minutes to brown first side
dressing:
1 tbsp oil, 2 tsp honey, 1 1/4 tsp white wine vinegar, 1 tsp orange juice, 1/8 tsp orange zest, pinch of salt
flip the wedges, brown other side 3-5 minutes
plate wedges and drizzle dressing on top
Oh that fennel looks delicious.
I think she was a very good commentator. Usually some women can overdo it with ridiculous drama. I think she was just perfect.!
The roasted fennel is great with figs balsamic sauce too.
I want to try this but I never see fennel in my local grocery stores or farmers market
I strongly dislike licorice flavored anything, but I would be willing to try this dish. A bite or two.....maybe😊
It’s a much softer flavor than licorice.
Can you add it to desserts since its sweet?
I’m Italian, love, love, love fennel. I eat it raw. Love in salad, my Mother cut it fine, with cut orange sections, add olive oil, and red rose wine vinegar, parmigiana cheese, and slices of sharp, imported provolone cheese, yummy. or just eat by washing it, then cut in half, pull apart and eat. I love finely ground fennel seed in my gravy, or Most people say sauce. I put a good handful. I love it in Italian sausage too. I add to my tea, buy putting in my Mr. Coffee maker with a filter, add 1/2 teaspoon, 6 tea bags, makes 12 cups. Add sweeteners or honey and of course lemon. It’s great to add ground fennel in lentil soup too♥️♥️🙏🙏🇺🇸🇺🇸
Fennel herbal tea is very popular in Italy as a digestive. Everybody I know has it at home lol Also, finocchiona is 😋
The best way to eat the fennels is using it in dumplings! :)
If I’m not using it in soups, stews, or salads, I’m roasting it. They made a great veggie side to rack of lamb or roast chicken.
What pairs well with the fennel?
Fish and/or chicken goes well with Fennel
Agree fish or chicken. Also lamb or duck.
What to do with the fonds? I got some in my CSA box and the fonds are huge
Wow
Is it alright to roast the fennel on parchment paper for easier clean up?
Using parchment would limit the amount of browning that the fennel gets.
@@maxrobertson9008 thank you!
Using oiled tinfoil would probably make it brown better than on parchment (although probably not quite as nice as if it was straight down on the pan) , but still save on cleanup :)
Roasted fennel with olive oil garlic powder, salt and pepper is amazing. But it’s expensive
I wonder if there’s something that can be done to make removing the aluminum foil from the hot, steaming pan easier? ATK always has these little tricks, like slings for desserts and boats for grilling fish. What about removing foil safely and quickly like this?
Use tongs so your hands are farther away from the foil. You aren't using the foil again, so if the foil rips, it's not a problem.
The first one he took off the baking dishing wasn’t the first one he put on the serving plater(it was burnt or very very caramelised)😮
The joys of editing 😂
It uses there a reason you didn't use parchment paper?
Try roasting fennel next time you make roast potatoes, delicious!
I can’t find kosher salt where I live. Can I use regular salt
Thanks but make sure you use parchment paper under the foil ❤
Overall, it's a good recipe - although the taste was a bit bland after following the exact recipe. Family liked it better after I added more wine vinegar, fresh OJ , and 1 additional EVOO to the pan juice (with 1/2 tsp more raw honey). A good way to get kids and elders eat veggies. 👍
My favorite veg! Not sure why it's so expensive
Okay, tempting, but what do you serve as the main course? I've never considered cooking fennel. Not sure I've eaten it except fennel seeds in Italian sausage.
I like fennel. I wish the closest store that ever sold it wasn't a 110 mile round trip away.
grow it?
Ask your produce dept to get it for you, and they might. Others might like it too.♥️♥️🙏🙏🇺🇸🇺🇸
The technique should work well with bok choy or napa cabbage also.
The print version of this recipe does not include the orange sauce drizzle.
This would work beautifully if you had the amazing oven they have. I don't, so I'll give it a try. . .
Why did you use vegetable oil on the fennel instead of olive oil?
Bridget is a confirmed Blankie
Very good, I would not use the aluminum foil !!!!! 😮
I eat tons of raw fennel in salads. The best way to eat it is fresh and raw.
“Fennel averse”, not “fennel adverse” 😊
I'm here because I thought it said, "..resist fennel." 😀
Why would you use vegetable oil?
1) Vegetable oil generally has a much higher smoke point, which is better for high heat cooking like this. Half an hour at 450 degrees, on bare metal, is more than a lot of olive oils can handle.
2) Vegetable oil has a more neutral flavor. The anise and orange vinaigrette flavors are complex and subtle, and might be easily overwhelmed by olive oil at this quantity (3 tbsp).
pro skills only, very good
2:12 vegetable oil = canola💀
I have no interest in fennel in any format. I'm only here to look at Keith. 😍
The recipe does not have the ingredients for the dressing. Can those be added to the recipe?
Why you should roast fennel: because you have it in the fridge .... 😅😂😂
I've tried cooking fennel in all kinds of ways but it tastes soapy to me and ruins the crisp crunchy liquoriceyness that I look for in fennel.
You should roast fennel because it's too cocky by half. 😊
Why in the world didn't Keith use olive oil?
I can’t get past the licorice taste. Can’t imagine spending time and money with the vague hope that it’s edible.
Averse.
When you add water and wrap it in foil, you’re steaming, not roasting, aren’t you? I thought roasting was a dry heat method
Keith is hot.
im only here to see what I can cook with what I have in inventory
Now if I could just find fennel locally..
REUSE that foil, Mister!!!