Although less well known in America, fennel is a traditional beloved Italian vegetable. You may be familiar with herb fennel, which is a strong flavoring similar to anise seed; however, this is a vegetable fennel, selected for its tender delicious bulbs (the greens can be used for flavoring as well, but the bulb is the star of this show). Fennel has a texture similar to celery (but less stringy) and a fresh flavor reminiscent of herb fennel but milder. You can add chopped fennel to many dishes raw or cooked. Our favorite simple preparation is to chop fennel bulbs and sauté in butter with onions until tender — serve over pasta or as a side dish. You can also finely chop fennel and add to egg or tuna salad.
Grilled fennel & onions with parmesan
adapted from From Asparagus to Zucchini
Prepare outdoor grill for medium heat. Slice an onion into 1/3-inch thick slices. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes.
