3 wonderful recipes with fennel

The fennel is a vegetable with many nutritional and medicinal properties with which we can prepare many recipes, also infusions to soothe various conditions especially digestive.

It stands out without a doubt for being very aromatic, and its seeds contain essential oils which give it both the flavor and the aroma that characterizes it.

This vegetable takes advantage of everything, not only its bulb, but also the seeds and leaves. In fact, fennel seeds are used as a condiment and also in confectionery.

It is a vegetable that is attributed the following medicinal properties as, digestive, diuretic, carminative, depurative.

Of its nutritional properties we emphasize that it is rich in water, fiber, B vitamins like B1, B2, B3, B6, vitamin A, C, E, minerals such as potassium, calcium, phosphorus, magnesium, proteins, carbohydrates.

The recipes we provide below are easy to prepare, nutritious and very tasty.

Fennel with orange and walnuts

This recipe of fennel with orange and walnuts can be served warm or cold as a salad. It is an ideal recipe to accompany with fish, meat, or rice.

Ingredients:

4 fennel bulbs.
3 oranges without skin and in segments.
8 peeled and chopped nuts
Extra virgin olive oil to season.
A pinch of ground black pepper.
A pinch of salt.
Water to cook the bulbs.

Elaboration:

We wash the fennel bulbs well. In a cauldron with water and a little salt, cook the fennel bulbs for 45 minutes, until tender.

Drain the water and let the fennel cool. When they are cold we cut them into slices. Put the fennel in a salad bowl and add a little ground black pepper.

We divide the segments of the orange in two and place them on top of the fennel slices. Add the nuts, a drizzle of virgin olive oil and stir well to season.

Fennel with almonds and mozzarella cheese

This recipe of fennel with toasted hazelnuts and mozzarella is very rich and is to cook the bulbs in the oven.

Ingredients:

5 fennel bulbs.
150 grams of hazelnuts, toast and chopped.
250 grams of mozzarella cheese cut into slices.
4 eggs
200 ml. of cooking cream.
50 grams of grated Parmesan cheese.
Some sprigs of minced parsley.
A pinch of ground black pepper.
Salt.
Extra virgin olive oil
Water to cook the fennel bulbs.

Elaboration:

We wash the fennel bulbs. We put the bulbs in a cauldron to cook it with water to cover them and a little salt.

Cook the fennel until tender, about 45 minutes. Drain the bulbs and let them cool. We cut the fennel bulbs into slices.

Put a little olive oil to heat in a pan to sauté the slices of fennel. When they are cooked, we put them in a mold or tray to cook in the oven.

Place the slices of mozzarella cheese and minced parsley over the sliced fennel slices. We put the oven to preheat with a temperature of 180ºC for 10 minutes with heat up and down.

Beat the eggs well with the cream and add the grated cheese, a little salt, a pinch of ground black pepper.

We remove everything together and add it over the fennel slices. Then spread the chopped almonds over them. We introduce the tray or mold in the oven and cook until the eggs are set.

Fennel cake

The fennel cake It is very easy to make and it is very tasty. In addition, we can accompany it with a fillet of fish or grilled meat, also with rice or pasta.

Ingredients:

6 fennel bulbs.
4 slices of wholemeal bread
5 tablespoons of milk
250 grams of sliced Taleggio or Mozzarella cheese.
3 eggs cooked and sliced.
A pinch of ground black pepper.
Salt.
5 tablespoons Parmesan grated cheese.
A little butter to grease the mold or fountain.
Water to cook the fennel bulbs.

Elaboration:

Wash the fennel bulbs well and put them to cook in a cauldron with water to cover them and a little salt. We will cook the bulbs for about 45 minutes or until they are tender.

We put the eggs to cook, when they are ready, we extinguish the fire, we pass them by cold water and we remove them the shell. We cut the eggs into thin slices.

Drain the fennel, and cut them into slices. Preheat the oven to a temperature of 180ºC for 10 minutes with heat up and down. With a little butter we spread the bottom and walls of a mold.

We passed the slices of bread for milk to soak them. We put a layer of moistened bread in the greased mold. On top of the bread we put a layer of fennel, on the fennel a layer of cooked egg slices and another layer of cheese.

We continue forming more layers until we finish with all the ingredients. In the last layer we spread the grated cheese on top.

We introduce the mold in the oven and cook the cake until golden brown.When it is cooked, remove the cake from the oven, let it cool a little and serve it.