I keep meaning to try fennel! For some reason it’s not something I see in the grocery store so easily for some reason, so I just forget.

Just be sure that with any new green, you offer just a little bit and increase it.

My bunnies always leave the “new” thing to the last, but I usually find it nibbled on and then in a few days, it’s part of their regular munch downs.

I have given my little critters some fennel – they ate it but did not seem to crazy about it.

Since I eat the same veggies i feed my buns – I try t buy things we all like – I like fennel, but my husband hates it – so I tend not to buy it often.

The only part of Fennel I have given my buns was the top green stuff and they all loved it. but never tried the actual “root” of the veggie. But for us its a waste to buy it for just the top.

Mine are not too enthusiastic about the fennel tops. I have gotten them a couple of times as part of greens donations from farmers markets, and they eat them, but usually the last thing in the pile. The tops have a very strong licorice smell to them, the bunnies may be put off by that.

Oo, oo my two LOVE it! If they don’t like it, there are some great recipes with it. I like to put it in my vegetable stew and I’m sure if you ask, our resident chef, Sage Cat will have some recipes.

Did someone say recipes? 

sea bass and spicy tomato sauce over braised fennel

Cod, halibut or grouper can be substituted for the bass.

Yield: 4 Servings

Active time: 30 min Start to finish: 1 1/4 hr

Each serving contains about 218 calories and 6 grams fat.

2 large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
1 large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
1/2 teaspoon anchovy paste
2 1/2 teaspoons extra-virgin olive oil
1 cup fat-free chicken broth

4 tablespoons dry white wine
1/4 to 1/2 teaspoon dried hot red pepper flakes
1 (14-oz) can whole tomatoes in juice (Muir Glen Fire Roasted canned tomatoes are really good)
4 (5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and 2 tablespoons of wine; braise, covered, stirring occasionally, until vegetables are slightly tender, about 10 minutes.

Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.

Preheat oven to 450°F.

While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice along with the rest of the wine and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.

Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 15 to 20 minutes. Sprinkle with fennel fronds.

Serving suggestion:

Try with polenta or crusty bread

Try adding mushrooms, garlic, black olive paste, and thyme and oregano to the tomato sauce

FENNEL AND CARROT SALAD WITH ANISE OIL DRESSING

yield: 8 servings

3/4 c. saturated oil

1 1/2 T. anise seeds

juice of 3 oranges

p. saffron

2 T. lemon juice or more to taste

salt and pepper

3 fennel bulbs, shaved with a vegitable peeler

4 large carrots, shaved with a vegitable peeler

Heat oil in a small saucepan over medium heat. Remove from heat, add anise seeds, and allow to infuse for 15 minutes. Strain.

In a separate pan, reduce the orange juice to four tablespoons. Remove from heat and immediately whisk in the saffron and two tablespoons of lemon juice. Whisk anise oil into citrus mixture. Season with salt and pepper and additional lemon juice if needed.

Toss together the dressing, the fennel, and the carrot to combine.

Ooo, ooo, ooo! Sage Cat you ARE the Iron Chef, Bobby Flay take that! Everything I’ve done that you’ve suggested has been so WONDERFUL! You should have your own show! Thank you for the recipes! I am going to print it out and try it this weekend!

Yay, Sage Cat! I’m always happy to try new recipes! And fennel looks so pretty…yay for an excuse to buy it! (Have any thoughts on parsnips, for bun or human?)