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Seasonal recipes

Fennel

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Crunchy and aniseedy when raw, meltingly soft and sweet when braised: fennel is a vegetable with two faces, straight from the South of France.

Choosing itA nice white, round, firm bulb, with green stalks and fresh fronds.
Storing it1 week in the fridge, in the vegetable drawer.
Top tipKeep the fronds, those little green leaves: they add a delicious fragrance to salads and sauces.
Braised fennel with olives and lemonSide dish ·Prep 10 min · Cook 35 min · Serves 4 · Easy

Meltingly tender and fragrant, just as in Provence.

Ingredients for 4

  • 3 fennel bulbs
  • 2 tbsp olive oil
  • 1 garlic clove
  • 50 g black olives
  • 1 lemon
  • 15 cl vegetable stock
  • Thyme, salt, pepper

Method

  1. Cut the fennel bulbs into wedges.
  2. Brown them for 5 minutes in the oil with the crushed garlic.
  3. Add the stock, the lemon zest and juice, the thyme and the olives.
  4. Cover and cook for 30 minutes over a low heat.
Thermomix version
  1. Add the garlic, blend 3 s/speed 7, add the oil, cook 2 min/120 °C/speed 1.
  2. Add the fennel wedges, stock, lemon and thyme, cook 25 min/100 °C/reverse/gentle stir setting.
  3. Add the olives and continue 3 min/100 °C/reverse/gentle stir setting.

Food & wine pairing

A white from Provence or the Languedoc, with garrigue notes.

Raw fennel and orange saladStarter · Prep 15 min · Serves 4 · Very easy

A fresh, crunchy Sicilian salad, full of contrasts.

Ingredients for 4

  • 2 fennel bulbs
  • 2 oranges
  • 50 g black olives
  • 1 red onion
  • 3 tbsp olive oil
  • Fleur de sel, pepper

Method

  1. Slice the fennel and red onion very thinly.
  2. Peel the oranges, removing all the pith, and slice them into rounds.
  3. Combine everything with the olives.
  4. Drizzle with olive oil and the orange juice, season with salt and pepper and sprinkle with the fronds.
Thermomix version
  1. Add the red onion, chop 3 s/speed 4. Add the fennel wedges, chop 3 s/speed 4.
  2. Combine with the oranges and olives, season.

Food & wine pairing

A rosé from Provence, fresh and dry.

Fennel gratin with ParmesanMain course or side dish ·Prep 15 min · Cook 30 min · Serves 4 · Easy

A light, fragrant Italian-style gratin.

Ingredients for 4

  • 3 fennel bulbs
  • 20 cl cream
  • 60 g grated Parmesan
  • 30 g breadcrumbs
  • Butter, salt, pepper

Method

  1. Slice the fennel and steam for 10 minutes.
  2. Arrange them in a buttered dish, season with salt and pepper.
  3. Pour over the cream, sprinkle with Parmesan and breadcrumbs.
  4. Bake for 20 minutes at 200 °C until golden.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Put 50 cl water in the mixing bowl and the fennel in the Varoma, cook 15 min/Varoma/speed 1.
  3. Assemble the gratin and bake for 20 minutes at 200 °C.

Food & wine pairing

A dry, aromatic white, such as a Viognier.

Cream of fennel soup with appleSoup · Prep 10 min · Cook 25 min · Serves 4 · Very easy

A smooth, aniseedy cream soup, lifted by a touch of acidity.

Ingredients for 4

  • 2 fennel bulbs
  • 1 apple
  • 1 potato
  • 1 onion
  • 1 tbsp olive oil
  • 80 cl vegetable stock
  • 10 cl cream
  • Salt, pepper

Method

  1. Thinly slice the vegetables and the apple.
  2. Fry the onion in the oil, add the rest and the stock.
  3. Cook for 25 minutes, blend with the cream.
  4. Season and garnish with the fronds.
Thermomix version
  1. Add the onion and chop 5 s/speed 5, add the oil and cook 3 min/120 °C/speed 1.
  2. Add the fennel, apple, potato and stock, cook 22 min/100 °C/speed 1.
  3. Add the cream and blend 1 min/speed 5 to 10.

Food & wine pairing

A delicate Pinot Blanc from Alsace.

Roasted fennel with Parmesan and honeySide dish ·Prep 10 min · Cook 30 min · Serves 4 · Very easy

Golden and caramelised, with a Parmesan crust.

Ingredients for 4

  • 3 fennel bulbs
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 50 g grated Parmesan
  • Salt, pepper

Method

  1. Preheat the oven to 200 °C.
  2. Cut the fennel bulbs into wedges and toss them with the oil, honey, salt and pepper.
  3. Roast them for 20 minutes, sprinkle with Parmesan and cook for a further 10 minutes.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Put the oil, honey, salt and pepper in the mixing bowl, mix 5 s/speed 3, then coat the wedges with it.
  3. Roast in the oven at 200 °C: 20 minutes, then 10 minutes with the Parmesan.

Food & wine pairing

A fresh white from the Languedoc.

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And in the glass?

The wine to go with it

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