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Thread: Fennel stalks

  1. #1
    Zeppo Guest

    Default Fennel stalks

    Hi there,
    I've been using more fresh fennel lately and was wondering if there was
    anything useful to do with the stalks. Most recipes I've seen, even soups,
    use the bulb and fronds and say to discard the stalks.

    Has anyone found good (food related) use for the stalks.

    TIA,
    Jon



  2. #2
    Omelet Guest

    Default Re: Fennel stalks

    In article <[email protected]>,
    "Zeppo" <[email protected]> wrote:

    > Hi there,
    > I've been using more fresh fennel lately and was wondering if there was
    > anything useful to do with the stalks. Most recipes I've seen, even soups,
    > use the bulb and fronds and say to discard the stalks.
    >
    > Has anyone found good (food related) use for the stalks.
    >
    > TIA,
    > Jon


    I just use them for flavoring and discard them. Last time I did a pork
    roast, I put the stalks on top of it along with the other herbs. They
    are also good for stock.

    You still don't actually eat them, but you get some flavor extraction
    out of them.
    --
    Peace! Om

    "Criminals thrive on the indulgence of societies understanding."

    -- From "Batman Begins"

  3. #3
    BD Guest

    Default Re: Fennel stalks


    "Zeppo" <[email protected]> wrote in message
    news:[email protected]..
    > Hi there,
    > I've been using more fresh fennel lately and was wondering if there was
    > anything useful to do with the stalks. Most recipes I've seen, even soups,
    > use the bulb and fronds and say to discard the stalks.
    >
    > Has anyone found good (food related) use for the stalks.
    >
    > TIA,
    > Jon

    This won't help, but it is a good, easy recipe.

    Linguine with Fennel and Tuna: Quarter, core, and thinly slice fennel bulb
    crosswise; cook in 1/2 tablespoon olive oil in a skillet over medium high
    heat until golden, stirring occasionally, 10 minutes. Meanwhile cook 1/2
    pound linguine. Drain and return to pot; reserve 1/4 cup pasta water. Add
    fennel to pasta along with 1/8 c.fronds, 1-1/2 tablespoons fresh lemon
    juice, 1 tablespoon each capers and olive oil, and reserved pasta water.
    Season w/ salt/pepper. Flake in one can solid light tuna. Toss/serve.



  4. #4
    Bob Terwilliger Guest

    Default Re: Fennel stalks

    Jon wrote:

    > I've been using more fresh fennel lately and was wondering if there was
    > anything useful to do with the stalks. Most recipes I've seen, even soups,
    > use the bulb and fronds and say to discard the stalks.
    >
    > Has anyone found good (food related) use for the stalks.


    Yes, you can slice them thinly and eat them raw. One example of such is at
    www.chow.com/stories/10438

    Bob




  5. #5
    Zeppo Guest

    Default Re: Fennel stalks


    "BD" <[email protected]> wrote in message
    news:Ep6kl.2023$[email protected]..
    >
    > "Zeppo" <[email protected]> wrote in message
    > news:[email protected]..
    >> Hi there,
    >> I've been using more fresh fennel lately and was wondering if there was
    >> anything useful to do with the stalks. Most recipes I've seen, even
    >> soups, use the bulb and fronds and say to discard the stalks.
    >>
    >> Has anyone found good (food related) use for the stalks.
    >>
    >> TIA,
    >> Jon

    > This won't help, but it is a good, easy recipe.
    >
    > Linguine with Fennel and Tuna: Quarter, core, and thinly slice fennel bulb
    > crosswise; cook in 1/2 tablespoon olive oil in a skillet over medium high
    > heat until golden, stirring occasionally, 10 minutes. Meanwhile cook 1/2
    > pound linguine. Drain and return to pot; reserve 1/4 cup pasta water. Add
    > fennel to pasta along with 1/8 c.fronds, 1-1/2 tablespoons fresh lemon
    > juice, 1 tablespoon each capers and olive oil, and reserved pasta water.
    > Season w/ salt/pepper. Flake in one can solid light tuna. Toss/serve.

    Thanks BD. I'll try this.

    Jon



  6. #6
    Zeppo Guest

    Default Re: Fennel stalks


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <[email protected]>,
    > "Zeppo" <[email protected]> wrote:
    >
    >> Hi there,
    >> I've been using more fresh fennel lately and was wondering if there was
    >> anything useful to do with the stalks. Most recipes I've seen, even
    >> soups,
    >> use the bulb and fronds and say to discard the stalks.
    >>
    >> Has anyone found good (food related) use for the stalks.
    >>
    >> TIA,
    >> Jon

    >
    > I just use them for flavoring and discard them. Last time I did a pork
    > roast, I put the stalks on top of it along with the other herbs. They
    > are also good for stock.
    >
    > You still don't actually eat them, but you get some flavor extraction
    > out of them.
    > --
    > Peace! Om


    Thanks, Om. That's what I figured but I just wanted to be sure there wasn't
    some reason to not use the.

    I'm gong to make fennel-carrot soup this weekend, so I'll toss in the stalks
    to intensify the fennel flavor and then just discard 'em.
    Jon



  7. #7
    Zeppo Guest

    Default Re: Fennel stalks


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:[email protected]..
    > Jon wrote:
    >
    >> I've been using more fresh fennel lately and was wondering if there was
    >> anything useful to do with the stalks. Most recipes I've seen, even
    >> soups,
    >> use the bulb and fronds and say to discard the stalks.
    >>
    >> Has anyone found good (food related) use for the stalks.

    >
    > Yes, you can slice them thinly and eat them raw. One example of such is at
    > www.chow.com/stories/10438
    >

    That's interesting. I'll give that a try tonight. I have a bag-o-stalks in
    the veggie crisper I can practice my knife skills on.

    Regards,
    Jon



  8. #8
    Omelet Guest

    Default Re: Fennel stalks

    In article <[email protected]>,
    "Zeppo" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > In article <[email protected]>,
    > > "Zeppo" <[email protected]> wrote:
    > >
    > >> Hi there,
    > >> I've been using more fresh fennel lately and was wondering if there was
    > >> anything useful to do with the stalks. Most recipes I've seen, even
    > >> soups,
    > >> use the bulb and fronds and say to discard the stalks.
    > >>
    > >> Has anyone found good (food related) use for the stalks.
    > >>
    > >> TIA,
    > >> Jon

    > >
    > > I just use them for flavoring and discard them. Last time I did a pork
    > > roast, I put the stalks on top of it along with the other herbs. They
    > > are also good for stock.
    > >
    > > You still don't actually eat them, but you get some flavor extraction
    > > out of them.
    > > --
    > > Peace! Om

    >
    > Thanks, Om. That's what I figured but I just wanted to be sure there wasn't
    > some reason to not use the.
    >
    > I'm gong to make fennel-carrot soup this weekend, so I'll toss in the stalks
    > to intensify the fennel flavor and then just discard 'em.
    > Jon


    That's just the way _I_ use them. :-) Others might have other ideas
    that I don't know about, but you are welcome.
    --
    Peace! Om

    "Criminals thrive on the indulgence of societies understanding."

    -- From "Batman Begins"

  9. #9
    Arri London Guest

    Default Re: Fennel stalks



    Zeppo wrote:
    >
    > Hi there,
    > I've been using more fresh fennel lately and was wondering if there was
    > anything useful to do with the stalks. Most recipes I've seen, even soups,
    > use the bulb and fronds and say to discard the stalks.
    >
    > Has anyone found good (food related) use for the stalks.
    >
    > TIA,
    > Jon


    If they aren't too tough, cut them in thin slices and put them in
    salads. Grind them up and put them in sausage. Slice and use in soups.
    Stir-fry with garlic and onion and put into tomato-based pasta sauces.

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