254 fennel recipes

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

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.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Fennel and carrots cooked slowly in an seasoned olive oil.

A tasty side dish that doesn't take long to make or satisfy.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Fennel and potato puree broiled with Parmesan and bread crumbs until golden. A creamy, anise-scented side dish that upgrades mashed potatoes with pureed fennel and a crispy gratin topping.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

Fennel, orange, and caper salad with fresh dill and a blended orange-Dijon vinaigrette. A crisp, no-cook Mediterranean salad ready in 20 minutes.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.