A fennel bulb is the root of a fennel plant. It has a strong liquorice flavour, similar to anise. Even those who dislike black liquorice, however, should give cooked fennel bulb a chance. As it cooks, the flavours softens and warm. Fennel is most available in the summer and makes a great side dish with pastas or meats. It also is a good source of vitamin C. When you remove the bulb from the stems and fronds, you can save those to be used in soups or as garnish.
Choose a fennel bulb that is heavy and firm.
Preheat the over to 204 degrees Celsius.
Wash the bulb thoroughly and trim away any dry or damaged pieces.
Cut the bulb into half-inch pieces.
Coat the bulb pieces with olive oil and a pinch of salt.
Spread the pieces across the baking sheet.
Bake in the oven for 20 to 30 minutes until fennel is tender and golden.
Serve alongside a pasta or meat dish or incorporate into other dishes.
The stems are similar to celery and can be used as a substitute for celery. The fronds make a great garnish.