Fennel tastes like a cross between celery, cabbage, and licorice. When raw, it is crisp and crunchy. The flavor is quite strong when raw, but clean and refreshing. The flavor and texture change when cooked. Try it braised, grilled, roasted, sauteed, stir-fried or raw in salads.

Fennel and Apple Salad

2 fennel bulbs
1 large apple
2 Tbs lemon juice
1 Tbs olive oil
Salt
Pepper
2 oz. goat cheese
2 Tbs sliced almonds, toasted in a dry skillet until fragrant

Remove and discard the green stems and the fronds from the fennel.  Trim any tough layers and remove a thick slice from the base.  Cut bulb in half through the base and use a small sharp knife to remove the small triangular piece of the core.  With each fennel piece flat side down and your knife parallel to the work surface, slice crosswise to yield several 1/4 inch thick slices.  Cut the slices lenghwise to yield long strips about 1/4 inch thick. Place fennel in a medium bowl.  Cut the apple into quarters, remove core, and cut it into thin slices.  Add the apple slices and lemon juice to the bowl with the fennel and toss.  Drizzle with oil and sprinkle with salt and pepper.  Top with crumbled goat cheese and almonds and serve.

Roasted Fennel and Red Onions

1 fennel bulb
3 medium red onions, cut into 3/4 inch wedges
2 Tbs olive oil
Salt
1 Tbs balsamic vinegar

Preheat oven to 425.  Trim and discard stems and fronds (tops) from the fennel.  Trim a thin slice from the base and remove any tough layers.  Cut bulb in half through the base and use a small sharp knife to remove the small triangular piece of the core. With each fennel piece flat side down and your knife parallel to the work surface, slice each fennel half crosswise to yield several 1/2 inch thick slices. Cut the slices lenghwise to yield long strips about 1/2 inch thick.  Toss the fennel and onions in a large roasting pan with the oil.  Season with salt.  Roast for 35 minutes, turning the vegetables once after 25 minutes.  Drizzle the vinegar over the vegetables and toss gently.  Continue roasting until the vegetables are richly colored and tender, about 5 minutes.  Adjust seasonings.  Serve hot or warm.