Sunday, February 26, 2012

Fennel (seeds and ground) - Margaret Ullrich

Okay...  Fennel ain't famous.
But, it's still good.

And you've probably been enjoying it already.
Really.

Do you like sweet Italian sausages?
Surprise!
You can thank fennel for that.

You can also turn plain sausage meat into sweet Italian sausages by working in 
fennel seeds and sage and refrigerating the sausages overnight before cooking.


Wondering what else you can do with the seeds?
Add a few to a hearty fish soup.
Homemade or canned.
Perfect for Lent.

Stir some fennel into bread dough or sprinkle a few on top of loaves before baking.
Add fennel seeds, peppercorns and thyme to a marinade for olives and carrot slices.


Bought ground fennel?
Great!!
Sprinkle some lightly over a sausage pizza for a bit of a zing.
Stir a half teaspoon of ground fennel into coffeecake batter.
Mix some into bread crumbs to coat fish before pan frying.
Add a pinch to eggs or fish sauces.

Fish...  Eggs...
Just call Fennel Lent's best pal!

Don't forget that you can easily grind Fennel seeds.

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