posted
Fennel, رازیانه. We use it for making tea, when babies are having pain in their belly. But there are several things what you can do with it, gratinate with cheese, make a risotto with mushrooms and fennel,etc. It suits with fish, Italian food, soup...
-------------------- “Out beyond ideas of wrongdoing and rightdoing, there is a field. I will meet you there.” Posts: 7202 | From: EU | Registered: Nov 2006
| IP: Logged |
One cup of it contains 20 % of our daily needed vitamin C.
Just google for recipes, there are a lot but I personally don't like these recipes.
I'll post the ingredients of my magic soup, I have to translate them first... and I am a bit lazy today, so if I don't know the English word, I'll just skip this ingredient. LOL
Soup with pecorino and basilicum
A bit of basilicum 50 ml olive oil half of a white cabbage 250 g of carrots 250 g of cellary 1 FENNEL ROOT pepper 800 ml of stock (?)/ broth (?) from vegetables juice from 1 lemon (don't add all of it, just a lil bit) 20 g of pecorino
First wash the basilicum, take off the leaves and put them together with the olive oil. Put it in the fridge for 10 minutes and mix it.
Cut all vegetables and fry them in 1 spoon of olive oil.
Add the 800 ml of vegetable-stock (?)
Let it cook for 15 or 20 minutes. Mix it if you want to.
Add the lemon juice and some pepper.
(Just before you drink or eat the soup, add the grated pecorino.)
Add the basilicum oil and serve with some pecorino.
Bon appetit .
Posts: 2932 | From: Just now and then | Registered: Nov 2006
| IP: Logged |
posted
I have seen Emeril Lagasse and Martha Stewart use it a lot in recipes. Don't know why - but think that I remember that it has a licorice taste to it - but don't depend heavily on my little pea brain.. Posts: 1103 | From: 6th of October | Registered: Jun 2007
| IP: Logged |
quote:Originally posted by jean_bean: I have seen Emeril Lagasse and Martha Stewart use it a lot in recipes. Don't know why - but think that I remember that it has a licorice taste to it - but don't depend heavily on my little pea brain..
It is definitely peculiar compared to typical edible leafy vegetables. It does have licorice taste and i also noticed it has a minty/jasmine taste to it.
Posts: 2418 | Registered: Nov 2007
| IP: Logged |
quote:Originally posted by ?????: Fennel, رازیانه. We use it for making tea, when babies are having pain in their belly.
But the tea is made of the fennel seeds, not the vegetable.
Didn't know, never used it.My neighbour who was quite an 'alternative' type, once told me about it.Think she used homeopathic grains.
Posts: 7202 | From: EU | Registered: Nov 2006
| IP: Logged |
posted
I'm an *alternative* type, too. I am fascinated by herbs and spices.
Fennel seeds are quite widespread, you can buy them in tea or spice stores. They taste similar to anise and are often combined with it for tea etc. It's not only good for babies but can also help grownups who are suffering from digestion problems, flatulence etc.
Fennel contains anethole, and this, or its polymers, act as phytoestrogens. This can explain some of fennel's action.
Essential oil of sweet Fennel is included in some pharmacopoeias. It is traditionally used in medicine to treat chills and stomach problems (carminative, antimicrobal action and so on). In fact, making a strong tea with Fennel seeds is very effective in relieving bloating and gas.
Fennel leaves can be boiled, the steam inhaled to relieve croup, asthma, and bronchitis.
Fennel contains Anethole, an antispasmatic, alongside other pharmacologically active substances.
Fennel essential oil is used in soaps, and some perfumes.
posted
A lot of pharmaceutical produced medicines are also based on natural ingredients. I think many people make the mistake to think that a natural product can't damage or harm somebody with illnesses. It isn't. Besides that I'm having problems that a patient can use alternative therapy instead as visit a doctor or a hospital. When they finally do, it can be to late. I'm having nothing against homeopathic therapy, as long as it's controlled by somebody who has his doctors degree and knows where he is talking about.
-------------------- “Out beyond ideas of wrongdoing and rightdoing, there is a field. I will meet you there.” Posts: 7202 | From: EU | Registered: Nov 2006
| IP: Logged |
posted
Well i'm going to throw it away - i just don't have a good feeling about and especially not after reading what other members said about.
I just seems like it's useless i mean you can't even eat it plain like celery.
I'm not the type of person who throws food away. But if i attempt to make something using it and it turns out awful then that will mean even more food to throw away.
Posts: 2418 | Registered: Nov 2007
| IP: Logged |
why don't you make the soup?? You don't like the ingredients?? It is sooo yummy... Anyway; I'll give you my address, please send it by DHL. Posts: 2932 | From: Just now and then | Registered: Nov 2006
| IP: Logged |
quote:Originally posted by Exiled: I just seems like it's useless i mean you can't even eat it plain like celery.
Yes, you can. You can finely chop it and put it into salads. My mother used to served it from the oven with some melted cheese on top, that's easy, fast and tasty.
Posts: 3587 | Registered: Mar 2006
| IP: Logged |
quote:Originally posted by Exiled: I just seems like it's useless i mean you can't even eat it plain like celery.
Yes, you can. You can finely chop it and put it into salads. My mother used to served it from the oven with some melted cheese on top, that's easy, fast and tasty.
Alright, I’ll try that. So I should chop finely the stems and throw away the base – the white thick area at the bottom?
Posts: 2418 | Registered: Nov 2007
| IP: Logged |
posted
it is great just use the bulb.not the greens.fry it up in some oil and butter, shALLOTS AND GARLIC and fresh thyme,saute it till its still firm . use it as a side dish . excellent
Posts: 9443 | From: USA...... | Registered: Jun 2006
| IP: Logged |
quote:Originally posted by Exiled: So I should chop finely the stems and throw away the base – the white thick area at the bottom?
No, that's what you should use!
Not sure exactly how my mother does it, but if I had a guess at the recipe, I would say you cut the bulb in half, put it into an oven proof dish, pour some broth over it (chicken or veggie or whatever you have around), chop the rest (the stems + greens) and put them around the bulb. Maybe add a bit of butter or olive oil for taste.
Add some garlic and put as much cheese as you like on top (aged gouda or roumi or Emmental, or a mixture of parmesan and some other cheese ... )
Bake for 20 minutes or so, serve with freshly ground black pepper.
Just be creative, you can do all sorts of things with it. I think fennel also goes well with all Mediterranean herbs and spices.
quote:Originally posted by MICKY A: it is great just use the bulb.not the greens.fry it up in some oil and butter, shALLOTS AND GARLIC and fresh thyme,saute it till its still firm . use it as a side dish . excellent
Oh you still around? I thought you put your head in the ground like an ostrich for being ashamed on the account that your student is unable to procure a duck
So teach- how about Chicken Grecian this Thursday evening – how that sound ?
I'll share something with you guys - i had a sheik teaching me Tajweed - and this guy was real old but with masha allah a Hossary like voice - anyway after a while and i do mean several months later and when i used to mess up - he used to pinch my hand *real hard* at the point i messed up
An old man pinching a grown man for messing up. Looking back it's funny, although it was annoying at the time.
Posts: 2418 | Registered: Nov 2007
| IP: Logged |
quote:Originally posted by Exiled: So I should chop finely the stems and throw away the base – the white thick area at the bottom?
No, that's what you should use!
Not sure exactly how my mother does it, but if I had a guess at the recipe, I would say you cut the bulb in half, put it into an oven proof dish, pour some broth over it (chicken or veggie or whatever you have around), chop the rest (the stems + greens) and put them around the bulb. Maybe add a bit of butter or olive oil for taste.
Add some garlic and put as much cheese as you like on top (aged gouda or roumi or Emmental, or a mixture of parmesan and some other cheese ... )
Bake for 20 minutes or so, serve with freshly ground black pepper.
Just be creative, you can do all sorts of things with it. I think fennel also goes well with all Mediterranean herbs and spices.
That dish looks delicious - i'll make something with with this vegetable and i will get creative
Just keep in mind my cooking ability when it comes to veggies isn't advanced at all. Better late than never.
Posts: 2418 | Registered: Nov 2007
| IP: Logged |
quote:Originally posted by MICKY A: it is great just use the bulb.not the greens.fry it up in some oil and butter, shALLOTS AND GARLIC and fresh thyme,saute it till its still firm . use it as a side dish . excellent
Oh you still around? I thought you put your head in the ground like an ostrich for being ashamed on the account that your student is unable to procure a duck
So teach- how about Chicken Grecian this Thursday evening – how that sound ?
I'll share something with you guys - i had a sheik teaching me Tajweed - and this guy was real old but with masha allah a Hossary like voice - anyway after a while and i do mean several months later and when i used to mess up - he used to pinch my hand *real hard* at the point i messed up
An old man pinching a grown man for messing up. Looking back it's funny, although it was annoying at the time.
haha A i told you before if you cant find the duck try it with the chicken .it will also be very good. and use your fennel as a side dish thursday it is although i will be working but will look forward to seeing if you like the recipe
Posts: 9443 | From: USA...... | Registered: Jun 2006
| IP: Logged |
quote:Originally posted by Exiled: I bought this last night. I thought it was Bok Choy but it's not. Does anyone know what it is? What recipes is this veggie used in?
looks like a celery stalk
Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
| IP: Logged |
posted
its fennel.we use it alot at work . just the bulb. and save the greens for garish Posts: 9443 | From: USA...... | Registered: Jun 2006
| IP: Logged |
UBBFriend: Email this page to someone!
![[Smile]](smile.gif)
in my language. ![[Wink]](wink.gif)
![[Razz]](tongue.gif)
![[Big Grin]](biggrin.gif)
LOL
![[Eek!]](eek.gif)
Printer-friendly view of this topic