Fennel Recipes made Just like Oma

These fennel recipes, aka Fenchel, are both traditional German ones and non-traditional. Easy to make, delicious to eat, and so different!

Fennel is one of those German vegetables that finds itself being used both raw and cooked.

1. Roasted Fennel


  • 3 - 4 fennel bulbs
  • ½ teaspoon salt
  • 2 tablespoons olive oil


  1. Preheat oven to 400°F. Line cookie sheet with parchment paper.
  2. Trim the top leaves off the bulb. These can be used to garnish the final dish.
  3. Cut the fennel in quarters (vertically) and remove the tough center core. Slice the fennel.
  4. Spread fennel over parchment paper and sprinkle with salt and olive oil.
  5. Roast about 15 minutes. Stir and continue roasting for about another 15 minutes or until done.
  6. Makes 4 servings

2. Fennel Gratin ~ Überbackener Fenchel


  • 4 fennel bulbs
  • 1 teaspoon salt
  • 1 cup grated Emmental cheese
  • 3 tablespoons butter


  1. Preheat oven to 400°F.
  2. Clean and trim the fennel bulbs. 
  3. Cook fennel bulbs in salted water until they are just tender, about 15 minutes, depending on their size.
  4. Drain. Cut bulbs in half.
  5. Place fennel into a greased casserole dish and sprinkle with grated cheese. Sprinkle slivers of butter over the top.
  6. Bake until cheese is melted and top is golden.
  7. Traditionally served with tomato sauce or ketchup. 
  8. Makes 4 servings.

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