Q&A for How to Cook Fennel

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  • Question
    How can I avoid fennel from sticking on the baking sheet?
    Markeicha Dulaney
    Personal Chef
    Chef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).
    Markeicha Dulaney
    Personal Chef
    Expert Answer
    You can use a piece of parchment paper so that it doesn't stick. Drizzle it with some olive oil, then season with salt and pepper.
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  • Question
    What does fennel taste like?
    Community Answer
    It tastes like black licorice, but without the bite. If you know what anise smells like, it is like that. It is very aromatic.
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  • Question
    Can I steam fennel?
    Community Answer
    Yes, steam the fennel for 8 to 10 minutes and season to taste.
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  • Question
    Can I put fennel in a slow cooker?
    Community Answer
    You should use the methods that are listed in the article for the best possible results.
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  • Question
    Can I use fennel in a chicken casserole?
    Community Answer
    Yes, that would add a nice flavor to the dish.
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  • Question
    Can I use fennel instead of dill in recipes? I have fennel in my garden but no dill. I am thinking about the fronds not the bulbs.
    Torpi
    Top Answerer
    Fennel fronds are a common replacement for dill, and vice versa. They don't taste too similar, but they each go well with exactly the same things as the other - just tone down on the fennel fronds (or offer portions without) if you're serving someone who doesn't like anise/licorice.
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