Baby fennel in season for cooking now

BABY fennel is a smaller version of the big, white, bulbous vegetable with green stems and foliage that is usually cooked in winter.

green eban fennel radish taste nov 12

BABY fennel is a smaller version of the big, white, bulbous vegetable with green stems and foliage that is usually cooked in winter.

Both the bulb and green feathery leaves can be eaten raw. Baby fennel bulbs have a slightly sweet, anise flavour, but the leaves have a stronger taste. 

BUYING AND STORING

Choose baby fennel with firm, crisp, pale bulbs with feathery, fresh-looking leaves. Reject fennel with wilted fronds. Place in sealed plastic bags and keep in the fridge's crisper section. 

COOKING

Wash baby fennel and cut off the green part. Halve the bulb and remove the tougher outer layer. Cut off the central core from the bottom and discard. Slice for grilling, quarter or halve for baking, and slice thinly for eating raw.

Baby fennel goes well with finely sliced navel oranges or grapefruit and red wine vinaigrette. Braise it with carrots, chives, basil and a glug of olive oil.

BEAN, FENNEL & RADISH SALAD

- Serves 6

- Preparation time: 10 minutes

- Cooking time: 25 minutes

- Skills needed: Basic

**

200g green round beans, trimmed

1 bunch radishes, washed, trimmed, thinly sliced

2 (about 350g) baby fennel bulbs, trimmed, halved, thinly sliced

1 baby cos lettuce, leaves torn

2 1/2 tbsp extra virgin olive oil

2 1/2 tbsp fresh lemon juice

1 small garlic clove, crushed

1 tsp dried mint leaves

90g persian feta, crumbled

**

Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes or until bright green. Rinse under cold, running water. Drain. Cut in half crossways. Transfer to a bowl. Add radish, fennel and lettuce.

Combine oil, lemon juice, garlic and mint in a jug. Pour over salad and toss to combine. Transfer to a serving dish. Top with feta.

Recipe: Sonja Bernyk, Good Taste

Picture: Rob Palmer