1. Steam the fennel for 5 minutes, or place it in the microwave with a little water and cook on high about 3 minutes or until slightly tender.

2. In a sauté pan, heat the oil over med-high heat. Add the shallots and cook stirring until soft ~ about 1 minute.

3. Add the tomatoes, fennel and vegetable broth. Reduce heat to low and cook for about 8 minutes.

4. Remove from the heat and stir in the dill and coriander.

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Roasted Fennel

by: Sara Ruch

Ingredients

Fennel Bulbs
Extra-Virgin Olive Oil
Sea Salt
Balsamic Vinegar
 

Directions

Preheat the oven to 375 degrees. Wash and trim the tough dark green stalks, leaving only the fleshy lighter colored bulb.  Place in a shallow baking dish. Drizzle vinegar, oil, and sea salt over the bulbs. Roast until the bulbs are tender all the way through and the outsides are slightly caramelized. Mmmmmmm.

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Raw Fennel Salad with Mustard Vinaigrette
From the book Charlie Trotter Cooks at Home



Ingredients
1/2 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
1/4 cup fennel fronds
2 cups fennel, shaved
1 cup mixed baby greens
1 cup tear drop tomatoes, quartered
1 each Belgian endive, julienned
1 each Japanese pear, diced 1/4-inch
1/2 cup fennel stems, cut on extreme bias
1/2 cup almonds, chopped
 

Directions
Combine the olive oil, mustard, white wine vinegar and fennel fronds and season to taste with salt and pepper.

Gently toss the fennel, baby greens, tomatoes, endive, pear, fennel stems and almonds and toss with the vinaigrette just prior to serving.