16 Delicious Fennel Recipes for Every Season

Hey there, home cooks! Have you ever found yourself staring at a bunch of fennel at the market, wondering what magic you can whip up with it? Whether you’re craving something light and fresh for summer or cozy and warm for winter, fennel’s versatility is your culinary secret weapon. Dive into our roundup of 16 Delicious Fennel Recipes for Every Season and let’s get cooking!

Roasted Fennel with Parmesan

Sometimes, the simplest dishes bring the most comfort, especially when they transform humble ingredients into something unexpectedly elegant. Roasted fennel with Parmesan is one such dish, where the anise-like sweetness of fennel mellows into a caramelized tenderness, perfectly complemented by the salty crispness of Parmesan.

Ingredients

• Fennel bulbs – 2 large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Trim the fennel bulbs, removing the tough core and slicing them into ½-inch thick wedges.
3. Toss the fennel wedges with olive oil and salt in a large bowl until evenly coated.
4. Arrange the fennel in a single layer on a baking sheet, ensuring space between pieces for even roasting.
5. Roast in the preheated oven for 25 minutes, then flip the wedges for uniform browning.
6. Sprinkle the grated Parmesan over the fennel, returning it to the oven for an additional 5 minutes, or until the cheese is golden and bubbly.
7. Let the roasted fennel rest for 2 minutes before serving to allow the flavors to meld.

Key to this dish’s appeal is the contrast between the fennel’s soft, almost buttery texture and the Parmesan’s crisp edges. Serve it alongside a crisp white wine or as a sophisticated side to grilled meats for a meal that feels both rustic and refined.

Fennel and Orange Salad

How quietly the morning unfolds, much like the layers of flavor in this simple yet vibrant salad. It’s a dish that whispers of summer, with each bite offering a crisp, refreshing escape.

Ingredients

• Fennel – 1 bulb
• Orange – 2
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Trim the fennel bulb, removing any tough outer layers, then slice it thinly with a sharp knife or mandoline for uniform pieces.
2. Peel the oranges, removing all the pith, and slice them into thin rounds, catching any juice that escapes to use later.
3. In a large bowl, gently toss the fennel and orange slices with the reserved orange juice to prevent browning and add a natural sweetness.
4. Drizzle the olive oil over the salad, ensuring each piece is lightly coated for a glossy finish.
5. Sprinkle the salt evenly across the salad, tossing once more to distribute the flavors harmoniously.

Bright and crisp, this salad carries the essence of its ingredients with pride. The fennel’s anise-like sharpness is beautifully balanced by the orange’s citrusy sweetness, creating a melody of flavors that dance on the palate. Serve it alongside grilled fish or as a standalone dish garnished with fresh mint leaves for an extra layer of freshness.

Creamy Fennel Soup

Wandering through the quiet of the morning, the thought of a warm, creamy fennel soup seems like a gentle embrace for the soul. Its subtle anise flavor, softened by cream, offers a comforting bowl of tranquility.

Ingredients

• Fennel bulbs – 2, chopped
• Butter – 2 tbsp
• Onion – 1, chopped
• Vegetable stock – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp

Instructions

1. Melt butter in a large pot over medium heat (350°F).
2. Add chopped fennel and onion, sauté until translucent, about 10 minutes.
3. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine mesh sieve.
5. Stir in heavy cream and salt, warm through for 5 minutes without boiling. Tip: Adding cream off the heat prevents curdling.
6. Adjust seasoning if necessary. Tip: A pinch of white pepper can enhance the fennel’s flavor without overpowering it.

Every spoonful of this soup is a velvety journey, with the fennel’s licorice notes beautifully balanced by the richness of cream. Serve it with a drizzle of olive oil and a sprinkle of fennel fronds for an elegant touch.

Braised Fennel with Garlic and Herbs

Lately, I’ve found myself drawn to the simplicity and depth of flavors that come from braising vegetables, especially when the weather turns cool. There’s something about the slow, gentle cooking process that transforms the ordinary into something truly comforting and rich.

Ingredients

• Fennel bulbs – 2 large
• Garlic – 4 cloves
• Olive oil – 2 tbsp
• Vegetable broth – 1 cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 325°F.
2. Trim the fennel bulbs, cut them into quarters, and remove the tough core.
3. Heat olive oil in a large oven-safe skillet over medium heat.
4. Add the fennel quarters to the skillet, cut side down, and sear until golden brown, about 5 minutes. Tip: Don’t move the fennel too much while searing to get a good caramelization.
5. Flip the fennel and add the whole garlic cloves to the skillet, sautéing for another 2 minutes.
6. Pour in the vegetable broth, sprinkle with thyme, salt, and black pepper.
7. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
8. Braise for 45 minutes, or until the fennel is tender when pierced with a fork. Tip: Check the liquid level halfway through; add a splash more broth if it’s drying out.
9. Remove from the oven and let it sit covered for 5 minutes before serving. Tip: The resting time allows the flavors to meld together beautifully.

Unassuming yet deeply flavorful, this braised fennel becomes meltingly tender, with the garlic and herbs infusing it with a subtle, aromatic richness. Serve it alongside a crusty piece of bread to soak up the delicious juices, or as a delicate side to roasted meats.

Fennel and Sausage Pasta

Fennel and sausage pasta is one of those dishes that feels like a warm hug on a chilly evening, its aromatic flavors mingling in a way that’s both comforting and slightly unexpected. The anise-like sweetness of the fennel pairs beautifully with the rich, savory sausage, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• Fennel bulb – 1, thinly sliced
• Italian sausage – 1 lb, casings removed
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Pasta – 12 oz
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Add the sliced fennel and minced garlic to the skillet, cooking until the fennel is soft and translucent, about 5 minutes.
6. Drain the pasta, reserving ½ cup of the pasta water.
7. Add the drained pasta to the skillet with the sausage and fennel, tossing to combine.
8. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
9. Stir in the grated Parmesan cheese, salt, and black pepper, mixing until everything is well combined and the cheese is melted.

Best enjoyed immediately, this pasta dish offers a delightful contrast of textures, from the tender pasta and fennel to the crumbly sausage. The flavors deepen as they sit, making it even more delicious the next day, if you’re lucky enough to have leftovers.

Grilled Fennel with Lemon Vinaigrette

Today feels like the perfect day to share something simple yet profoundly satisfying. Grilled fennel with lemon vinaigrette is a dish that whispers of summer evenings and the joy of uncomplicated flavors.

Ingredients

• Fennel bulbs – 2
• Olive oil – 2 tbsp
• Lemon – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F.
2. Trim the fennel bulbs, removing the tough outer layer and cutting each bulb into ½-inch thick slices.
3. Brush both sides of the fennel slices with olive oil, using about 1 tbsp in total.
4. Place the fennel slices on the grill. Cook for 4-5 minutes on each side, or until you see distinct grill marks and the fennel begins to soften.
5. While the fennel grills, zest the lemon to get 1 tsp of zest, then juice it to yield 2 tbsp of juice.
6. In a small bowl, whisk together the lemon juice, remaining 1 tbsp of olive oil, salt, and black pepper to create the vinaigrette.
7. Once the fennel is grilled to your liking, transfer it to a serving plate and drizzle with the lemon vinaigrette. Sprinkle the lemon zest on top for an extra burst of flavor.

Off the grill, the fennel carries a smoky sweetness, beautifully balanced by the bright acidity of the lemon vinaigrette. Try serving it alongside grilled fish or as part of a vibrant summer salad for a meal that feels both nourishing and indulgent.

Fennel and Apple Slaw

Today, as the light filters softly through the kitchen window, I find myself drawn to the crisp, refreshing simplicity of a dish that speaks to the heart of summer. Fennel and apple slaw, with its delicate balance of sweet and savory, invites a moment of pause and appreciation for the season’s bounty.

Ingredients

• Fennel – 1 bulb
• Apple – 1 large
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Trim the fennel bulb, removing the tough core, then thinly slice it with a sharp knife or mandoline for uniform pieces.
2. Core the apple and slice it into matchsticks, tossing immediately with 1 tbsp lemon juice to prevent browning.
3. In a large bowl, combine the sliced fennel and apple, drizzle with olive oil and the remaining lemon juice, then sprinkle with salt.
4. Gently toss the slaw with your hands or salad tongs, ensuring each piece is lightly coated with the dressing. Tip: For enhanced flavor, let the slaw sit for 10 minutes before serving to allow the ingredients to meld.
5. Before serving, give the slaw another quick toss. Tip: If the slaw seems dry, add a drizzle more olive oil or lemon juice to taste. Tip: For a crunchy texture, serve immediately; for a softer slaw, refrigerate for up to an hour before serving.

Delightfully crisp, the slaw offers a refreshing contrast of textures, with the anise-like flavor of fennel beautifully complementing the apple’s sweetness. Serve it alongside grilled fish or chicken for a light, summery meal, or enjoy it as a standalone dish for a quick, healthy snack.

Fennel Seed Bread

How quietly the morning unfolds, with the scent of fennel seed bread beginning to fill the kitchen. It’s a simple pleasure, this bread, with its subtle licorice notes and comforting warmth, perfect for those moments when you need a little solace in your day.

Ingredients

• Flour – 3 cups
• Fennel seeds – 2 tbsp
• Salt – 1 tsp
• Yeast – 1 packet
• Water – 1 1/4 cups, 110°F
• Honey – 1 tbsp

Instructions

1. In a large bowl, combine flour, fennel seeds, and salt.
2. In a separate bowl, dissolve yeast in warm water (110°F) and let sit for 5 minutes until frothy. Tip: Water that’s too hot can kill the yeast, so use a thermometer to ensure the right temperature.
3. Add honey to the yeast mixture and stir until dissolved.
4. Pour the yeast mixture into the dry ingredients and mix until a dough forms.
5. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover and let rise again for 30 minutes. Tip: For a shiny crust, brush the loaf with an egg wash before baking.
9. Preheat the oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

Crumbly yet soft, this fennel seed bread carries a whisper of sweetness and a hint of spice. Enjoy it toasted with butter for breakfast or as a companion to a hearty soup, letting its flavors unfold slowly with each bite.

Fennel and Potato Gratin

Beneath the quiet hum of the kitchen, there’s something deeply comforting about layering slices of fennel and potato, each layer a whisper of flavor waiting to meld. This dish, with its creamy texture and aromatic depth, feels like a hug in the form of food, perfect for those evenings when the world outside slows down.

Ingredients

• Fennel – 2 bulbs
• Potatoes – 2 large
• Heavy cream – 1 cup
• Gruyère cheese – 1 cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp
• Butter – 2 tbsp

Instructions

1. Preheat the oven to 375°F.
2. Thinly slice the fennel bulbs and potatoes into 1/8-inch rounds.
3. Butter a 9×13 inch baking dish to prevent sticking.
4. Layer the fennel and potato slices alternately in the dish, seasoning each layer lightly with salt and pepper.
5. Pour the heavy cream evenly over the layers, ensuring it seeps between them.
6. Sprinkle the grated Gruyère cheese on top for a golden crust.
7. Bake for 45 minutes, or until the top is bubbly and golden brown.
8. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Creating layers is key to the gratin’s texture, allowing each bite to be a mix of creamy and crisp. The fennel’s anise-like flavor softens into sweetness, complementing the earthy potatoes. Serve it alongside a simple green salad to cut through the richness, or as a hearty side to roasted meats.

Fennel Infused Olive Oil

Beneath the quiet hum of the kitchen, there’s a simplicity in creating something that carries both flavor and memory. Fennel infused olive oil is one such creation, a gentle blend that whispers of summer and warmth.

Ingredients

• Olive oil – 1 cup
• Fennel seeds – 2 tbsp

Instructions

1. Heat a small saucepan over low heat for 2 minutes to warm it gently.
2. Add 1 cup of olive oil to the saucepan, ensuring the heat remains low to preserve the oil’s quality.
3. Toast 2 tbsp of fennel seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant, to release their oils.
4. Add the toasted fennel seeds to the warm olive oil, stirring gently to combine.
5. Let the mixture steep over the lowest heat setting for 10 minutes, stirring occasionally, to infuse the oil with fennel flavor.
6. Remove the saucepan from heat and allow the oil to cool to room temperature, about 30 minutes, for the flavors to meld.
7. Strain the oil through a fine-mesh sieve into a clean bottle, pressing lightly on the fennel seeds to extract all the infused oil.
8. Seal the bottle and store the fennel infused olive oil in a cool, dark place for up to 2 weeks.

Just as the day fades into evening, this oil carries a subtle anise-like sweetness, perfect for drizzling over roasted vegetables or whisking into a vinaigrette. Its light texture and aromatic flavor invite creativity, perhaps as a finishing touch on a slice of crusty bread or a fresh caprese salad.

Fennel and Tomato Sauce

Perhaps it’s the simplicity of fennel and tomato sauce that makes it so comforting, a reminder of summer’s abundance even in the heart of winter. This dish, with its gentle anise notes and rich tomato base, is a testament to the beauty of minimal ingredients coming together to create something deeply flavorful.

Ingredients

• Fennel bulbs – 2, thinly sliced
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Canned tomatoes – 28 oz, crushed
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced fennel and cook, stirring occasionally, until softened and slightly caramelized, about 10 minutes.
3. Tip: Don’t rush the fennel; its sweetness develops with slow cooking.
4. Stir in minced garlic and cook until fragrant, about 1 minute.
5. Add crushed tomatoes and salt, then reduce heat to low.
6. Simmer the sauce uncovered, stirring occasionally, for 25 minutes. The sauce should thicken slightly.
7. Tip: If the sauce reduces too much, add a splash of water to reach your desired consistency.
8. Taste and adjust seasoning if necessary before removing from heat.
9. Tip: For a smoother sauce, blend half of it after cooking, then mix back in.

Combining the sauce with al dente pasta highlights its velvety texture, while a sprinkle of fresh fennel fronds adds a bright contrast. Consider serving it over grilled fish for a light, summery meal.

Fennel and Cucumber Salad

Perhaps there’s no better way to welcome the gentle warmth of summer than with a dish that whispers of freshness and simplicity. This fennel and cucumber salad is a testament to the beauty of minimal ingredients coming together to create something unexpectedly delightful.

Ingredients

• Fennel – 1 bulb
• Cucumber – 1 large
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Trim the fennel bulb, removing any tough outer layers, then slice it thinly using a mandoline for uniform pieces.
2. Peel the cucumber in alternating strips for a decorative effect, then slice it thinly to match the fennel.
3. In a large bowl, whisk together the olive oil, lemon juice, and salt until emulsified.
4. Add the sliced fennel and cucumber to the bowl, tossing gently to coat them evenly with the dressing.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld, stirring once halfway through.
6. Before serving, give the salad one final gentle toss to redistribute the dressing.

Crunchy, refreshing, and with a hint of licorice from the fennel, this salad is a celebration of textures and flavors. Serve it alongside grilled fish or as a standalone dish garnished with fennel fronds for an extra touch of elegance.

Fennel and Leek Quiche

Reflecting on the quiet morning, the thought of a fennel and leek quiche brings a sense of warmth and comfort, a dish that whispers of gentle flavors and tender textures.

Ingredients

• Pie crust – 1, pre-made
• Fennel – 1 bulb, thinly sliced
• Leek – 1, thinly sliced
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Butter – 1 tbsp

Instructions

1. Preheat the oven to 375°F.
2. Melt butter in a pan over medium heat, then add sliced fennel and leek. Cook until soft, about 5 minutes, stirring occasionally.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
4. Place the pre-made pie crust in a pie dish, then spread the cooked fennel and leek evenly over the bottom.
5. Pour the egg mixture over the vegetables in the pie crust.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 5 minutes before slicing. Tip: For a crispier crust, pre-bake the pie crust for 5 minutes before adding the filling.
8. Tip: To enhance the flavor, add a pinch of nutmeg to the egg mixture.
9. Tip: For a smoother texture, strain the egg mixture before pouring it into the pie crust.

Delicate and creamy, this quiche pairs beautifully with a simple green salad or a slice of crusty bread for a light, satisfying meal. The fennel and leek meld together in a harmony of flavors, offering a subtle sweetness that’s perfectly balanced by the rich custard.

Fennel and Pear Tart

Whispering the gentle blend of sweet pears and aromatic fennel into a tart feels like capturing autumn in a dish. This recipe, simple yet profound, invites you to savor the quiet moments of baking, where every step is a meditation.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Sugar – ¼ cup
• Fennel – 1 bulb
• Pear – 2
• Egg – 1

Instructions

1. Preheat the oven to 375°F.
2. Cut the butter into small cubes and freeze for 10 minutes for a flakier crust.
3. Mix flour and sugar in a bowl, then blend in the cold butter until the mixture resembles coarse crumbs.
4. Beat the egg lightly and add it to the flour mixture, stirring until a dough forms.
5. Press the dough into a tart pan, ensuring an even layer on the bottom and sides. Chill for 30 minutes.
6. Thinly slice the fennel and pears, arranging them over the chilled crust in overlapping layers.
7. Bake for 35-40 minutes, until the crust is golden and the edges of the pears begin to caramelize.
8. Let the tart cool for 10 minutes before slicing to allow the flavors to meld beautifully.

Delicate and fragrant, this tart offers a crisp crust that gives way to the soft, sweet layers of pear and fennel. Serve it warm with a dollop of crème fraîche to elevate its rustic charm.

Fennel and Chickpea Stew

Fennel and chickpea stew is a dish that whispers of comfort and simplicity, a gentle reminder of the warmth that comes from a meal made with care. It’s a recipe that invites you to slow down, to savor each step as much as the final bite.

Ingredients

– Olive oil – 2 tbsp
– Fennel bulb – 1, sliced
– Garlic – 2 cloves, minced
– Chickpeas – 2 cups, cooked
– Vegetable broth – 3 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced fennel and minced garlic to the pot, sautéing until the fennel begins to soften, about 5 minutes. Tip: Stir occasionally to prevent the garlic from burning.
3. Stir in the chickpeas, vegetable broth, salt, and black pepper, bringing the mixture to a gentle boil.
4. Reduce heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld. Tip: Check the stew halfway through to adjust seasoning if needed.
5. Remove the lid and continue to simmer for an additional 10 minutes, or until the stew reaches your desired consistency. Tip: For a thicker stew, mash some of the chickpeas against the side of the pot.
Just as the stew is a blend of simple ingredients coming together to create something greater, so too can it be the base for endless variations. Serve it over a bed of quinoa for added texture, or with a sprinkle of fresh herbs to brighten the flavors.

Fennel and Mint Tea

Fennel and mint tea is a soothing blend that whispers of quiet mornings and the gentle embrace of warmth. It’s a simple pleasure, a moment of calm in the rush of the day, inviting you to pause and savor.

Ingredients

• Water – 2 cups
• Fennel seeds – 1 tsp
• Fresh mint leaves – 5

Instructions

1. Bring 2 cups of water to a boil in a small pot over medium-high heat.
2. Add 1 tsp of fennel seeds to the boiling water, reducing the heat to low to simmer for 5 minutes, allowing the seeds to infuse the water with their flavor.
3. Gently bruise 5 fresh mint leaves between your fingers to release their oils, then add them to the pot.
4. Simmer the tea for an additional 3 minutes, ensuring the mint’s essence melds beautifully with the fennel.
5. Remove the pot from the heat and let the tea steep for 2 minutes, covered, to deepen the flavors.
6. Strain the tea into a cup, pressing lightly on the solids to extract every last drop of flavor.

Nowhere does simplicity shine brighter than in this tea, where the crispness of mint dances with the sweet, licorice-like notes of fennel. Serve it in your favorite mug, perhaps with a slice of lemon or a drizzle of honey, to make the moment even more special.

Conclusion

You’ve just discovered a treasure trove of fennel-inspired dishes perfect for any time of the year! Whether you’re craving something light and fresh or hearty and comforting, these 16 recipes have you covered. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin it on Pinterest so others can enjoy these delicious ideas too!