Recipes with fennel bulb

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Walt Disney's personal chili recipe with dried pinto beans, ground beef, tomatoes, and a spicier variation. Slow-simmered from scratch, straight from Mickey's Gourmet Cookbook.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.

A simple soup that is perfect for the fall and your lunch or dinner.

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.