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Harvesting Fennel ✨ How to use : ⬇️⬇️ Raw & Shaved: Thinly slice the bulb and toss it into a simple salad with citrus (like orange or lemon), olive oil, and a pinch of salt. It adds an incredible crunch! Roasted: Cut into wedges, toss with olive oil, salt, and pepper, and roast until tender and caramelized. It becomes wonderfully sweet! Great with chicken or fish. Gratin: Layer sliced fennel with cream, Gruyère, and a little nutmeg for a decadent side dish. ✨We will have tons of fresh fennel at
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Harvesting Fennel ✨ How to use : ⬇️⬇️ Raw & Shaved: Thinly slice the bulb and toss it into a simple salad with citrus (like orange or lemon), olive oil, and a pinch of salt. It adds an incredible crunch! Roasted: Cut into wedges, toss with olive oil, salt, and pepper, and roast until tender and caramelized. It becomes wonderfully sweet! Great with chicken or fish. Gratin: Layer sliced fennel with cream, Gruyère, and a little nutmeg for a decadent side dish. ✨We will have tons of fresh fennel at
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Chef Heidi Fink on Instagram: "HOW TO CUT FRESH FENNEL BULB /// . The basics of how to break down and use fresh fennel bulb - a favourite vegetable of mine. Use it in soups, pasta sauces, or as a roasted vegetable. . This quick tip was filmed during season 12 of my cooking show, at CHEK studios. Many more tips to come in 2025! . With thanks to @countrygrocervi @whiskvictoria and @discovertheplus for sponsoring the show. . #cookingtips #cheftips #learntocook #fennel #kitchenhowto #kitchentips #ho
Chef Heidi Fink on Instagram: "HOW TO CUT FRESH FENNEL BULB /// . The basics of how to break down and use fresh fennel bulb - a favourite vegetable of mine. Use it in soups, pasta sauces, or as a roasted vegetable. . This quick tip was filmed during season 12 of my cooking show, at CHEK studios. Many more tips to come in 2025! . With thanks to @countrygrocervi @whiskvictoria and @discovertheplus for sponsoring the show. . #cookingtips #cheftips #learntocook #fennel #kitchenhowto #kitchentips #ho
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Recipes 🐟👇 Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1.⁠ ⁠Blanch bones 1 minute then remove 2.⁠ ⁠Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3.⁠ ⁠Bring to boil and skim off impurities 4.⁠ ⁠Add herbs and simmer 25 minutes 5.⁠ ⁠Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp cape
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TikTokfallowchefs
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