Sous Vide Fennel Recipe

  By Jack Lawson    

September 4, 2019

Cooking fennel, that wily vegetable oft ignored in grocery stores, is made simple when cooking with sous vide.

Fennel has a distinctive licorice scent to it which can be off-putting for some. When cooked, however, fennel takes on a light, crisp flavor with hints of anise. Fennel can be used in much the same way as celery. Although great cooked, it can also be eaten raw and used in salads. Unfortunately, thanks to fennel’s many layers cooking it evenly can be a challenge. With the precise application of heat through sous vide cooking, however, fennel can be prepared perfectly every time.

  • Prep: 10 mins
  • Cook: 45 mins


1 large fennel bulb

Kosher salt

1 tbsp. extra virgin olive oil

(optional) star anise

(optional) orange, lemon, or lime zest

Serves 2



1Cut off woody stalks at the top of the fennel bulb and slice a thin layer off of the root

2Heat water bath to 185F

3Brush fennel down with extra virgin olive oil and kosher salt

4Place seasoned fennel in bag with one star anise and orange, lemon or lime zest if desired.


1Fully submerge the fennel in the water bath

2Cook for no longer than 45 minutes

3Remove from bath

4Drain and discard liquid


1 Review


March 30, 2020

tried this out for the first time and it came out better than i expected tbh. i would definitely wouldn’t cook for more than 45 minutes though follow as instructed!

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