4 fennel bulbs
2 T. olive oil
1 T. coriander seeds
1 T. mustard seeds
Salt and pepper
Heat oven to 180˚ Celsius.
Slice fennel lengthwise.
Lightly crush the coriander and mustard seeds.
Mix the fennel with the spices in a baking pan. Bake for around 40 minutes, until the edges of the fennel begin to brown.
Persian Fennel Salad with Pomegranate and Apples
2 green apples
1 fennel bulb
Juice of one lemon
Slice pomegranates in half, remove seeds and place them in a large, clear salad bowl. (It’s important to use a clear bowl to show off such a beautiful salad.)
Thinly slice fennel bulbs along the width; add to bowl.
Peel and core apple. Cut into quarters and slice thinly; add to bowl.
Pour lemon juice over salad, mix and serve.
Pasta with Fennel
500 gm. spaghetti
2 fennel bulbs (750 gm – 1 kilo)
1 container sweet cream (shamenet)
2 T. brandy
Container of fresh olive oil
100 gm Kashkaval cheese, grated
Freshly ground salt and pepper
Fill a pot with around 5 liters of water, add salt and bring to a boil. Carefully clean the fennel bulbs, cut into quarters and drop into boiling water. Cook fennel till soft, taking care not to overcook. Bulbs should be firm to the bite. Transfer with slotted spoon to a bowl.
Bring water to a second boil, and cook spaghetti to al dente texture.
Meanwhile, drain excess water from fennel and cut into 2 cm. rings. Place the cream and brandy in a small, deep skillet, and heat just to boiling.
Cool pasta and transfer to heated serving dish. Stir cream mixture into pasta, top with grated cheese, 1 t. salt, and a generous addition of freshly ground pepper.
Mix again, and add fennel last. Before serving, mix once again; add a bit of olive oil and season with salt and pepper.
Cold Fennel Soup
4 large fennel bulbs, cut into thick slices
1 onion, cut into 8 sections
1 small leek cut into thick rings
1/3 liter yoghurt
1/3 cup pastisse (anise-flavored alcoholic drink)
Salt and pepper to taste
Several freshly ground black pepper pods
1/2 t. sugar diluted in 1 T. water
Olive oil to cover
In a large pot, mix fennel, leek and onion, add water just to cover, season with salt and pepper. Bring to boil and cook over low flame for 40 minutes, till fennel is quite soft. Blend vegetables with the cooking liquid, and refrigerate. On a low flame, bring pastisse to a boil. Light with a match and continue boiling until the flame goes out. Mix pastisse with the yoghurt and add to fennel mixture. Season with salt and pepper and serve cold.