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Oma's Fennel Recipes ❤️
➤ by Oma Gerhild Fulson
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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. If you've never tasted fennel, you're in for a surprise. It tastes like anise! Don't know anise? Think liquorice. It becomes quite mild, though, when it is roasted. Vegan? Then the first recipe is for you!
Here the fennel is one easy side dish that will WOW your guests. So mild when roasted, it pairs with almost anything!
Fennel is ...
To prepare the fennel, cut off the roots at the bottom. Remove some of the tough outer leaves and trim away the top leafy section.
If you've ever wondered how to cook fennel, use one of the above methods, and then change them to suit your own tastes.
For example, the roasted fennel tastes great when it's sprinkled with bread crumbs or Parmesan cheese for the last few minutes of roasting.
Oma's Fennel Recipes:
1. Roasted Fennel
Ingredients:
- 3 - 4 fennel bulbs
- ½ tsp salt
- 2 tbsp olive oil
- Preheat oven to 400° F. Line cookie sheet with parchment paper.
- Trim the top leaves off the bulb. These can be used to garnish the final dish.
- Cut the fennel in quarters (vertically) and remove the tough center core. Slice the fennel.
- Spread fennel over parchment paper and sprinkle with salt and olive oil.
- Roast about 15 minutes. Stir and continue roasting for about another 15 minutes or until done.
- Makes 4 servings
2. Fennel Gratin ~ Überbackener Fenchel
Ingredients:
- 4 fennel bulbs
- 1 tsp salt
- 1 cup grated Emmentaler cheese
- 3 tbsp butter
Instructions:
- Clean and trim the fennel bulbs.
- Cook fennel bulbs in salted water until they are just tender, about 15 minutes, depending on their size.
- Drain. Cut bulbs in half.
- Preheat oven to 400° F
- Place fennel into a greased casserole dish and sprinkle with grated cheese. Sprinkle slivers of butter over the top.
- Bake until cheese is melted and top is golden.
- Traditionally served with tomato sauce or ketchup.
- Makes 4 servings.
Leave a comment about this recipe or ask a question?
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I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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What others are saying about Oma's cookbooks
To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
I thought all German cuisine was the same – sausage. Boy was I wrong.
Beautifully photographed, Oma’s recipes (in German Meals at Oma's) taste as scrumptious as they look.
Look out France, Spain and Italy. A new major European cuisine is about to give you a run for our palates!
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