Sous Vide Fennel Recipe
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
1 tbsp. extra virgin olive oil
(optional) star anise
(optional) orange, lemon, or lime zest
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