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How to Use Leftover Fennel

To bring a touch of freshness and a bit of anise flavour to your dishes, there’s nothing quite like fennel. The bonus of this vegetable is that it can be cooked entirely, therefore no part gets wasted. Maximize the use of this celery cousin by preparing it in recipes that truly showcase all its parts, from the bulb to its fronds.

1. In a sauce

The combination of fresh fennel, cream and garlic that’s boiled and then puréed for a smooth consistency, like in our recipe for corn with garlic and fennel cream, is absolutely delicious.

2. In a salad

Fennel in a salad adds freshness as well as a crunchy texture. It goes particularly well with the flavours of salmon, lemon and even tomatoes.

3. In a soup

The taste of fennel is close to that of dill and pairs well with citrus, such as in this soup recipe.

4. In a side dish

Its bulb is also delicious when braised, like in our recipe for apricot-braised fennel, where the wedges are browned in a skillet with chicken broth, apricots and curry powder, and then cooked until the vegetables are tender. Delicious!

5. As a garnish

Fennel’s mild flavour pairs well with seafood. It can often be found in a mignonette to accompany oysters or cod. When marinated, it can go well with bolder flavours, like this recipe for merguez on toast.

Want to find out more about the fabulous fennel? Be sure to read our article: