Fennel salad

Fennel salad - Gourmet Elephant

Fennel salad - Gourmet Elephant

Fennel salad - Gourmet Elephant

Fennel salad - Gourmet Elephant

 

Fennel salad

What you need:

1 fennel bulb

1 orange

1 small red onion, peeled

1 tsp. mixed frozen herbs

2 tbsp. honey

2 tbsp. apple cider vinegar 

2 tbsp. walnut oil

1 tbsp. mustard

salt

pepper
 
What you do:

Wash the fennel. Thinly slice fennel and onion, put in a medium sized bowl. Filet the orange over the bowl so that the juice would drip into the bowl, add the filets and press the juice out of what’s left of the orange over the bowl.

In a small bowl, mix oil and mustard, add the herbs and honey, mix well. Stir in the vinegar. Season with salt and pepper. Pour the dressing over the fennel, onion and orange. Mix well and serve immediately or keep it in the fridge over night for an even greater taste.


Roasted fennel

This is super simple, but everybody needs to know that this is one of the best ways to cook fennel. Really quick, and a great side dish so serve with any meat.

Roasted fennel - Gourmet Elephant

Roasted fennel - Gourmet Elephant

Roasted fennel - Gourmet Elephant

Roasted fennel

What you need:
1/2 fennel bulb (per serving), stem trimmed, greens put aside
2 tbsp. canola oil
1 tbsp. butter
salt
black pepper
sugar

What you do:
Slice the fennel, not too thin. In a skillet, heat oil and butter over medium heat. Carefully add the fennel, cook about 4 minutes from each side. Season each side with salt, freshly ground pepper and sugar. During the last minute, add the fennel greens, serve immediately.


Fennel and goat cheese burger

Fennel and goat cheese again! This time as a burger.

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger

What you need:
2 burger buns, split open
120g fennel
1 tbsp. olive oil
1/2 avocado
1 tsp. sour cream
80g Saint Maure goat cheese (cut into 6 slices)
1 egg
3 tbsp. flour
5 tbsp. panko
2 tbsp. canola oil

What you do:
Wash and thinly slice the fennel, season with salt. Mash the avocado and mix with the sour cream.

In a skillet over medium heat, toast the burger buns. In the same skillet, heat the olive oil. Cook the fennel over medium-high heat until slightly brown, about 10 minutes.

In three small bowls, prepare everything you need to coat the cheese: Flour, the whisked egg, and the panko. One slice at a time, coat the cheese with flour, dip it into the egg, then coat with panko. Set aside on a plate. Once all of the cheese is coated, heat the oil in a skillet over medium-high heat. In the hot oil, fry the cheese for a minute on each side or until the crust is golden brown. Remove it from the skillet and place on a paper towel and cover with another, letting it soak up any excess oil.

Spread the avocado mix on both halves of the buns, place half of the fennel and three slices of goat cheese on it. Cover with the top halves and serve immediately.

Tip!

Instead of brioche buns, you could also try rye bread.


Fennel potato gratin

Potatoes and fennel have a friend in goat cheese. The three of them together are just great! This super simple gratin has the cheese layered along with the vegetables instead of a cheese crust.

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin

What you need:
100g fennel
250g potatoes (3 medium sized potatoes)
50g Saint Maure cheese (optional)
100ml vegetable broth
100ml low fat cream
salt
pepper
sugar

What you do:
Peel and thinly slice the potatoes. Wash and thinly slice the fennel. Cut the Saint Maure cheese into 9 slices. Preheat the oven to 200°C/390°F.

Alternating between potatoes and fennel, layer the vegetables in a small casserole dish. After two rows of both potato and fennel, add a cheese layer with three slices of Saint Maure. Repeat until everything is placed in the casserole dish.

In a small pot, bring broth and cream to a boil, season with salt, pepper and sugar. Pour over the vegetables.

Bake for 35-40 minutes.