Mint Fennel Tzatziki (see below for link)
Not everyone loves raw fennel. It has a unique anise-like flavor, which I can’t get enough of, but it’s not everyone’s cup of tea. Cooking fennel completely transforms its flavor, though, so even if you disliked raw fennel in the past, I encourage you to check out some of the recipes below!
India is the top producer of fennel, which makes sense, as fennel seeds are common in Indian dishes. You may have tried ‘mukhwas’, the sweet, multi-color licorice-tasting breathe freshener found in some Indian restaurants.
Fennel is a healthy addition to your diet, as it is extremely low in calories, and high in fiber, Potassium, and Vitamin C.* The Greeks called fennel ‘marathon’, so the location of Marathon, Greece means ‘overgrown with fennel’. Interesting!
Here are some recipes to inspire you to use fennel:
- Bright citrus, crisp flavor, and a beautiful presentation: fennel and blood orange salad from smitten kitchen.
- Roasted Fennel and White Bean Dip from Sprouted Kitchen. I love that this dip is topped with Parmesan and baked until the cheese has browned.
- This thick soup is perfect to get your through winter: Roasted Fennel and Cauliflower Soup from In Sonnet’s Kitchen.
- I can’t forget to include my EatingPlaces original Fennel and Mint Tzatziki recipe. This tastes great on everything from lamb to veggie crudité.
*I am not a certified nutritionist. Please always check in with your doctor regarding what’s best for your health and personal situation.