Team Fennel

Fennel and Feta

I remember owning a plastic food set as a child. It had a whole range of vegetables in bright and wonderful colours. It even had a whole chicken, come to think of it. One vegetable that confused me for years, however, was the fennel. Yes. There was a fennel in a kids’ vegetable set. Out of all the vegetables that could have possibly been included in the selection – one bright spark somewhere along the thought process decided that fennel was a suitable option!

Well I spent my entire childhood thinking it was a particularly sprouty onion. And it wasn’t until later on – maybe very early teens – that I remember tasting it for the first time (an actual fennel, not the plastic one), and realising after all those years what the strange vegetable in my play-set was. Now my first experience of fennel wasn’t a good one. I think it was baked with other veggies, and I just remember it tasting overwhelmingly aniseed-y. For about ten years after that experience, I avoided it entirely.

It wasn’t until a couple of years ago that I gave it another shot. My mum – and I’m not sure where she got the idea to do this – removed the leafy sprouty bits (very scientific term there, Harry) from the top, sliced it very finely length ways, and sauteed the slices in a knob of butter for around 10 minutes, or until soft and turning golden brown around the edges. I was hesitant to try it at first, but thank goodness I did, because it is now one of my FAVOURITE vegetables! It has a very mild taste of aniseed, but no way near enough to put me off. The gentle sautéing over a medium heat actually gives the slices a pleasant sweetness. I hate aniseed-y spirits like Sambuca and Jaeger, but LOVE fennel cooked like this.

Today, when I decided to whip up a scrummy bowl of the stuff, I found that I had some leftover feta in the fridge, and thought that the saltiness of the cheese would beautifully complement the sweetness of the fennel. And that, it did! A sprinkle of fresh black pepper on top and Bob’s your uncle! So if, like me, you were a anti-fennelist, I urge you to give this a go! It is truly delicious! Serve with anything you like really – meat, fish, quiche…..whatever takes your fancy! Enjoy!

To transform into a cabbage lover, check out my game-changing recipe here!

And to keep up to date with my latest blog posts and other culinary adventures, go ahead and follow #CAKE on FacebookTwitterPinterest, and Instagram!

Fennel

Fennel

Fennel

Fennel and Feta

Advertisements

2 thoughts on “Team Fennel

  1. Sally says:

    Love that you can remember your plastic veg set so vividly! I’m about to post a fennel salad recipe – it is amazing sliced really thinly and paired with orange.

    • hashtagcake says:

      It’s funny – I seem to remember the oddest things from my childhood! Looking forward to seeing your fennel salad recipe – would love to find some new and interesting ways of cooking with fennel 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s