18 Delicious Fennel Recipes for Every Season

Whether you’re a fennel fanatic or just getting acquainted with this versatile veggie, our roundup of 18 Delicious Fennel Recipes for Every Season is sure to inspire your next meal. From quick weeknight dinners to seasonal favorites that celebrate the best of each season, these dishes promise to bring comfort, flavor, and a touch of creativity to your table. Dive in and discover your new favorite way to enjoy fennel!

Roasted Fennel with Parmesan

Roasted fennel with Parmesan is a simple yet elegant side dish that brings out the natural sweetness of fennel with a crispy, cheesy topping.

Ingredients

• 2 large fennel bulbs, trimmed and cut into 1-inch wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the fennel wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the fennel in a single layer on the prepared baking sheet and roast for 25 minutes, turning once halfway through, until the edges are caramelized.
4. Sprinkle 1/4 cup grated Parmesan cheese over the fennel and return to the oven for 5 minutes, or until the cheese is melted and golden.

The magic of this dish lies in the contrast between the tender, caramelized fennel and the crispy, savory Parmesan crust.

Tip: For an extra flavor boost, add a sprinkle of lemon zest over the roasted fennel before serving.

Fennel and Orange Salad

Bright, crisp, and refreshing, this Fennel and Orange Salad is a vibrant side that brings a burst of citrusy sweetness to any meal.

Ingredients

• 2 medium fennel bulbs, thinly sliced
• 3 large oranges, peeled and sliced into rounds
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the sliced fennel and orange rounds.
2. Add the chopped mint leaves, extra virgin olive oil, fresh lemon juice, salt, and black pepper to the bowl.
3. Toss gently to combine all the ingredients, ensuring the fennel and oranges are evenly coated with the dressing.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The contrast of the anise-like fennel with the sweet oranges and zesty dressing creates a salad that’s as beautiful as it is flavorful. Perfect for brightening up a winter table.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Creamy Fennel Soup

Warm up your evenings with this velvety Creamy Fennel Soup, a dish that balances the anise-like sweetness of fennel with a rich, comforting creaminess.

Ingredients

• 2 large fennel bulbs, fronds reserved, bulbs thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced fennel and chopped onion, sautéing until soft, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, until the fennel is very tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Return the soup to the pot, stir in the heavy cream, salt, black pepper, and nutmeg. Heat through over low heat for 5 minutes, stirring occasionally.
6. Garnish with reserved fennel fronds before serving.

The magic of this soup lies in the nutmeg’s warmth playing off the fennel’s natural sweetness, creating a depth of flavor that’s both unexpected and utterly satisfying.

Tip: For an extra layer of flavor, toast the fennel seeds lightly before adding them to the soup.

Braised Fennel with Garlic and Herbs

Braised fennel transforms this crisp vegetable into a tender, aromatic side dish that pairs beautifully with almost any main. The garlic and herbs add layers of flavor that make it irresistibly good.

Ingredients

• 2 large fennel bulbs, trimmed and cut into 1-inch wedges
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup vegetable broth
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add fennel wedges and cook for 5 minutes on each side until lightly browned.
2. Add garlic, salt, black pepper, thyme, and oregano to the skillet. Stir to coat the fennel evenly with the spices and cook for 1 minute until fragrant.
3. Pour in vegetable broth, bring to a simmer, then reduce heat to low. Cover and braise for 20 minutes, or until fennel is tender when pierced with a fork.
4. Remove lid, increase heat to medium-high, and cook for an additional 5 minutes to reduce the liquid slightly.
5. Sprinkle with fresh parsley before serving.

The slow braising process mellows the fennel’s licorice notes, leaving behind a sweet, caramelized flavor that’s perfectly balanced by the savory herbs and garlic.

Tip: For an extra touch of brightness, finish the dish with a squeeze of lemon juice or a sprinkle of lemon zest.

Fennel and Sausage Pasta

This Fennel and Sausage Pasta is a hearty dish that combines the sweet anise flavor of fennel with savory sausage for a comforting meal that’s ready in no time.

Ingredients

• 8 oz pasta (such as penne or rigatoni)
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add sliced fennel to the skillet and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
6. Garnish with reserved fennel fronds before serving.

The magic of this dish lies in the way the creamy sauce clings to every nook and cranny of the pasta, with the fennel adding a subtle crunch and freshness.

Tip: For an extra layer of flavor, toast the fennel seeds lightly before adding them to the dish.

Grilled Fennel with Balsamic Glaze

Grilled fennel with balsamic glaze transforms this humble vegetable into a caramelized, slightly sweet side dish that pairs beautifully with almost any main.

Ingredients

• 2 large fennel bulbs, trimmed and cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the fennel slices with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Grill the fennel for 4-5 minutes per side, until tender and char marks appear.
4. While the fennel grills, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon honey in a small bowl.
5. Drizzle the balsamic glaze over the grilled fennel before serving.

The magic of this dish lies in the contrast between the smoky grilled fennel and the sweet-tangy glaze, making it a standout side that’s anything but ordinary.

Tip: For an extra layer of flavor, sprinkle the grilled fennel with a little crumbled goat cheese or shaved Parmesan before adding the glaze.

Fennel and Apple Slaw

This Fennel and Apple Slaw is a crisp, refreshing twist on the classic, with a sweet and tangy dressing that brings it all together.

Ingredients

• 1 medium fennel bulb, thinly sliced
• 2 medium apples, julienned
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced fennel and julienned apples.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the fennel and apple mixture, tossing gently to coat everything evenly.
4. Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crunch of the fennel paired with the sweetness of the apples creates a delightful contrast, making this slaw a standout side dish for any meal.

Tip: For an extra crunch, add a handful of toasted walnuts or pecans right before serving.

Fennel Seed Bread

There’s something incredibly comforting about the aroma of fennel seed bread baking in the oven—its warm, anise-like fragrance filling the kitchen is simply irresistible.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon fennel seeds
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon fennel seeds, 1 teaspoon salt, and 1 tablespoon sugar.
2. Dissolve 1 packet active dry yeast in 1 cup warm water and let sit for 5 minutes until frothy. Stir in 2 tablespoons olive oil.
3. Pour the yeast mixture into the dry ingredients and mix until a dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
6. Preheat oven to 375°F. Bake the bread for 25 minutes until golden brown and sounds hollow when tapped.

The fennel seeds create little bursts of flavor in every bite, making this bread a standout at any meal or as a snack with butter.

Tip: For an extra flavor boost, toast the fennel seeds lightly before adding them to the dough.

Fennel and Potato Gratin

This Fennel and Potato Gratin is a creamy, comforting dish that layers the subtle licorice flavor of fennel with tender potatoes for a side that steals the show.

Ingredients

• 2 medium fennel bulbs, thinly sliced
• 3 large Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, toss the sliced fennel and potatoes with the minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg until evenly coated.
3. Arrange half of the fennel and potato mixture in the prepared baking dish. Pour 3/4 cup of heavy cream over the top and sprinkle with 1/4 cup of Parmesan cheese.
4. Repeat the layers with the remaining fennel and potatoes, heavy cream, and Parmesan cheese.
5. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

The magic of this gratin lies in the way the cream melds with the fennel and potatoes, creating layers of flavor that are both rich and subtly sweet.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Fennel Infused Olive Oil

Elevate your dishes with this aromatic Fennel Infused Olive Oil, a simple yet transformative condiment that brings a subtle licorice note to your cooking.

Ingredients

• 1 cup extra virgin olive oil
• 2 tbsp fennel seeds
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 2 tbsp fennel seeds over low heat. Warm gently for 5 minutes, stirring occasionally, until the oil is fragrant but not boiling.
2. Remove from heat and stir in 1 tsp crushed red pepper flakes and 1/2 tsp salt. Let the mixture cool to room temperature to allow the flavors to meld.
3. Once cooled, strain the oil through a fine-mesh sieve into a clean bottle or jar, discarding the solids. Seal tightly and store in a cool, dark place for up to 2 weeks.

The magic of this oil lies in its versatility—drizzle over roasted vegetables, whisk into vinaigrettes, or finish grilled seafood for a burst of fennel’s sweet, earthy essence.

Tip: For a more pronounced fennel flavor, lightly toast the fennel seeds before infusing.

Fennel and Tomato Sauce

This Fennel and Tomato Sauce brings a sweet, anise-like depth to your pasta nights, transforming simple ingredients into something spectacular.

Ingredients

• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced (about 2 cups)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced fennel and cook for 5 minutes, stirring occasionally, until it begins to soften.
2. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute, until fragrant.
3. Pour in crushed tomatoes, then stir in sugar, salt, and black pepper. Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.
4. Remove from heat and stir in fresh basil. Taste and adjust seasoning if necessary.

The magic of this sauce lies in the fennel’s transformation, mellowing into a sweet, complex base that pairs beautifully with the bright tomatoes and spicy kick.

Tip: For a smoother sauce, blend half of it before adding the basil, then stir the whole leaves in for texture.

Fennel and Cucumber Salad

Bright, crunchy, and refreshing, this Fennel and Cucumber Salad is a perfect side dish that brings a burst of freshness to any meal.

Ingredients

• 1 medium fennel bulb, thinly sliced
• 1 English cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced fennel and cucumber.
2. Add the chopped dill, olive oil, lemon juice, salt, and black pepper to the bowl.
3. Toss everything together until the vegetables are evenly coated with the dressing.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The crisp texture of the fennel paired with the cool cucumber and zesty lemon dressing makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Fennel and Leek Quiche

This Fennel and Leek Quiche brings a delightful twist to your brunch table, blending the subtle anise flavor of fennel with the mild sweetness of leeks in a creamy, custardy filling.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1 medium fennel bulb, thinly sliced
• 1 leek, white and light green parts only, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. Heat olive oil in a skillet over medium heat. Add the fennel and leek, sautéing until soft, about 5 minutes. Let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
4. Spread the sautéed fennel and leek over the pre-baked crust. Sprinkle the Gruyère cheese evenly over the vegetables. Pour the egg mixture over the top.
5. Bake for 35-40 minutes, until the quiche is set and the top is golden. Let cool for 5 minutes before slicing.

The magic of this quiche lies in the harmonious blend of fennel and leek, creating layers of flavor that are both sophisticated and comforting.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before baking.

Fennel and Chickpea Stew

Warm up your kitchen with this hearty Fennel and Chickpea Stew, a dish that marries the subtle sweetness of fennel with the earthy depth of chickpeas for a comforting meal.

Ingredients

• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add sliced fennel and diced onion, cooking until softened, about 5 minutes.
2. Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
3. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Serve hot, garnished with reserved fennel fronds and fresh parsley.

The magic of this stew lies in the way the fennel’s anise-like flavor mellows into sweetness, perfectly complementing the smoky spices and hearty chickpeas.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the stew.

Fennel and Pear Tart

This Fennel and Pear Tart combines the subtle licorice flavor of fennel with the sweet juiciness of pears, all nestled in a buttery crust for a dish that’s as elegant as it is easy.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 medium fennel bulb, thinly sliced
• 2 ripe pears, thinly sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, then trim the edges.
2. In a bowl, toss the sliced fennel and pears with 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange the fennel and pear mixture over the puff pastry, leaving a small border around the edges. Sprinkle 1/4 cup grated Parmesan cheese on top.
4. Fold the edges of the pastry over the filling, then brush the pastry with the beaten egg for a golden finish.
5. Bake at 400°F for 25 minutes until the pastry is puffed and golden, and the fennel is tender.

The magic of this tart lies in the contrast between the crispy, flaky crust and the soft, caramelized filling, making it a standout dish for any brunch or light dinner.

Tip: For an extra touch of sweetness, drizzle a little more honey over the tart right before serving.

Fennel and Salmon en Papillote

Imagine tender salmon and crisp fennel steaming together in a parchment packet, infusing each other with their distinct flavors—this is Fennel and Salmon en Papillote at its finest.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 small fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 sprigs fresh dill

Instructions

1. Preheat your oven to 400°F. Cut two large pieces of parchment paper, about 12×16 inches each.
2. Divide the sliced fennel and lemon between the two parchment pieces, placing them in the center.
3. Drizzle each with 1 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes.
4. Place a salmon fillet on top of each fennel-lemon pile. Season the salmon with the remaining salt, black pepper, and red pepper flakes. Top each with a sprig of dill.
5. Fold the parchment over the salmon and fennel, crimping the edges tightly to seal the packets.
6. Bake on a baking sheet for 15 minutes, or until the salmon is cooked through and flakes easily with a fork.

The magic of en papillote is how it locks in moisture and melds flavors together, making the salmon incredibly succulent and the fennel perfectly tender.

Tip: Serve the packets directly on plates for a dramatic reveal at the table—just be careful of the steam when opening!

Fennel and Mint Tea

Brighten up your afternoon with this refreshing Fennel and Mint Tea, a soothing blend that’s as easy to make as it is delightful to sip.

Ingredients

• 2 cups water
• 1 tablespoon fennel seeds
• 1/4 cup fresh mint leaves
• 1 tablespoon honey (optional)

Instructions

1. In a small saucepan, bring 2 cups of water to a boil over medium-high heat.
2. Add 1 tablespoon of fennel seeds and reduce the heat to low. Let it simmer for 5 minutes to infuse the water with the fennel’s sweet, licorice-like flavor.
3. Remove the saucepan from the heat and add 1/4 cup of fresh mint leaves. Cover and let steep for another 5 minutes.
4. Strain the tea into cups, discarding the fennel seeds and mint leaves. Stir in 1 tablespoon of honey if you prefer a sweeter tea.

The magic of this tea lies in the harmony between the aromatic mint and the subtly sweet fennel, creating a drink that’s both invigorating and calming.

Tip: For an extra refreshing twist, chill the tea in the refrigerator and serve over ice with a sprig of mint.

Fennel and Walnut Pesto

Elevate your pasta night with this vibrant Fennel and Walnut Pesto, a twist on the classic that brings a delightful crunch and a hint of licorice sweetness.

Ingredients

• 1 cup fresh basil leaves, packed
• 1/2 cup toasted walnuts
• 1/2 cup chopped fennel bulb
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the basil leaves, toasted walnuts, chopped fennel, and garlic. Pulse until finely chopped.
2. Add the grated Parmesan cheese, salt, and black pepper. Pulse a few more times to blend.
3. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and well combined.
4. Taste and adjust seasoning if necessary. Serve immediately over your favorite pasta or store in an airtight container in the refrigerator for up to a week.

The fennel adds a refreshing twist to the pesto, while the walnuts provide a rich, nutty depth that pairs beautifully with the sharpness of Parmesan.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant.

Conclusion

From crisp salads to cozy soups, our roundup of 18 Delicious Fennel Recipes offers something for every season and taste. We hope these dishes inspire your next meal! Don’t forget to try them out, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!

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