steamed fennel

2014-10-26 a.o.

The simplest preparation method.


This is what you need for 2 servings:

  • 1 large or 2 small fennel bulbs
  • S&P
Pic1: steamed fennel


Pic2: do this

fennel béchamel / Mornay

2014-04-29 a.o.

Fennel has a fairly delicate flavor. The sauce served with it should not overpower. A creamy béchamel is ideal.

Florence fennel really seems to like the cooler fall weather. The ones I planted in Spring went mostly to seed. A few didn't set seed, and now with the cooling nights, they unexpectedly started bulbing. Dinner tonight = Florence fennel with cheese sauce.

The edible part is the white part from the bulb. The green stalks and leafy frills are rather too fibrous to my liking, but it makes a good handle to spoon up the sauce with the leaf. As you can see, I like to drown the leaves or bulbs in the sauce.

To intensify the fennel flavor, simmer fennel in the sauce for a while, (Pic6) or blend some fennel into the sauce. (Pic5)

See also: fennel ham rolls


This is what you need for each serving:

  • 1 medium-large bulb as a meal/side dish,
    1 small as entree.
  • ½ cup béchamel sauce
  • 1 tbsp. shredded cheese
Pic5: creamed fennel béchamel



Pic6: fennel, cheesy béchamel 2014-04-29
Pic7+8: gruyere béchamel 2014-10-26


Pic9: 2017-10-21
Pic10+11: 2015-04-15