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magazine cookingclub fennel and turnip crudites with fennel salt
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(71)
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A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.
Easy
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
5.0
(5)
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
4.0
(4)
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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(5)
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(3)
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You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.
5.0
(5)
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
Easy
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
4.0
(3.76)
Vegan
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Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.
3.0
(3)
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All we are saying, is give turnips a chance.
4.0
(3.75)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
4.0
(4.14)
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
5.0
(5)
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
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(5)
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3.0
(3)
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This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes.
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(5)
Easy
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If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.
4.3
(4.32)
Easy
4.0
(3.78)