I love fennel. It may be my favorite vegetable. In Israel I grew up eating it whole and raw like an apple. Over the years however, I have discovered two wonderful things to do with it:
Shaved Fennel Salad
Bulbs of fennel- washed and with stalks trimmed
Fresh flat leaf parsley
High quality Extra Virgin Olive Oil
Shave, or slice the fennel very thin crosswise. Toast the pine nuts until they are light brown. Chop the parsley coarsely.
Season the fennel with fresh lemon juice and olive oil. Sprinkle with salt.
Sprinkle on parsley.
Sprinkle on pine nuts.
Serve with fish, chicken, veggie meat or as an appetizer.
Fennel bulbs- washed and with stalks trimmed
Slice fennel crosswise into 1-2 inch thick slices.
Drizzle with olive oil.
Roast at 450 for half an hour.
Remove from oven and sprinkle with parmesan cheese.
Continue roasting until the fennel is browned and very soft with a crust of cheese on top. Try and distribute them equitably.