Fennel Recipes

1.  Scalloped Cabbage with Fennel

Ingredients

• 1 1/2 pounds green cabbage, shredded roughly
• 1 medium bulb fennel, chopped roughly
• 1/2 pound smoked turkey breast, in 1/2-inch cubes
• 1 cup dried cranberries
• 4 teaspoons fennel seeds
• 2 cups low-fat, reduced-sodium chicken broth
• 1/2 cup light cranberry juice
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 425 degrees.
2. Place cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow casserole. Sprinkle on turkey, cranberries and fennel seeds. Pour on broth, juice and oil. Add salt and pepper.
3. Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve.

2.  Fennel in Wine and Honey

 Ingredients

• 4 fennel bulbs, trimmed and quartered
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 tablespoon honey
• 1 cup white wine
• 1 teaspoon mustard seed
• salt and pepper to taste

Directions

1. Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

3.  Fennel Soup

Ingredients

• 1/4 cup butter
• 5 fennel bulbs, trimmed and quartered
• 1 (32 fluid ounce) container vegetable broth
• salt and pepper to taste

Directions

1. Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.