I’ve recently fallen in love with fennel recipes, especially when it comes to oven cooking. Since last year, I’ve been exploring the magic of fennel bulbs—it’s become a mini obsession, really.
There’s something quietly magical about fennel. When raw, it’s crisp and slightly sweet, with a delicate anise aroma. But once roasted, it transforms entirely—tender, mellow, and richly flavorful. It’s like the more refined cousin of celery, and I can’t get enough of it.
I recently tried two fabulous recipes from More Daily Veg by @joe_woodhouse, a book that’s become my go-to for everyday plant-based inspiration. These are my first two recipes for February as part of the #onebookthreerecipes challenge, hosted by the ever-inspiring Giorgio @whennonnocooks. Here’s what I cooked and loved.
Visual Guide to the Recipe
Fennel Recipes Part 1: Orange Salad with Black Olives (pg. 115)
A burst of Mediterranean freshness. Thinly sliced fennel, juicy orange segments, a handful of black olives, and a drizzle of extra virgin olive oil—all brought together with a splash of lemon juice and a sprinkle of sea salt flakes. The contrast of citrus and the delicate crunch of fennel made this salad feel bright, clean, and incredibly satisfying. It’s one of those dishes that reminds you how powerful simplicity can be.
🌿 Crunchy, citrusy, and wonderfully aromatic. I loved it!
Fennel Recipes Part 2: Baked with Cherry Tomatoes & Red Onion (pg. 108)
This one was roasted comfort on a plate. Sliced fennel bulbs, cherry tomatoes, and red onions tossed in extra virgin olive oil, seasoned with good sea salt, and baked slowly at 180°C for about an hour. The result? Meltingly soft vegetables with concentrated sweetness and a hint of fennel’s signature perfume.
To make it a full meal, I paired this dish with oven-baked doughnut peaches 🍩🍑 (just lightly brushed with olive oil), slices of lotus root, and some grilled sausages. The textures and flavors came together beautifully—both rustic and refined.
🌿 I’m still learning, but these recipes make the journey so delicious.
香るフェンネル、ふたつの楽しみ方 – オレンジと、オーブンと。
昨年くらいより、突然フェンネルという野菜が大好きになってしまいました。
セロリっぽいお野菜ながら、なんとも繊細で薫り高いのです。
１．フェンネル＆オレンジ＆ブラックオリーブのサラダ
レモン果汁とオリーブオイルであえるだけの、とてもシンプルなレシピ。
フェンネル、オレンジ、ブラックオリーブに塩少々。
素材の風味が引き立って、春や初夏にぴったりの爽やかさです。
２．フェンネル＆トマト等のオーブン焼き
フェンネル、チェリートマト、スライスした赤たまねぎを、オリーブオイル＆塩と一緒に耐熱皿へ。
180℃のオーブンでじっくり1時間。フェンネルの甘みがふわっと引き出されて、驚きの美味しさでした。
3.おまけ：オーブン副菜アレンジ
同じくオーブンで、副菜も。
オリーブオイルをまとわせたドーナツピーチ🍩🍑やれんこん、ソーセージを一緒に焼いて。
意外な組み合わせが新鮮で、楽しい副菜になりました。
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