Fennel, Carrot & Celery Gravy/Sauce/Soup

Fennel is one of the most neglected and least known vegetables. I don’t think I have ever purchased fennel without being asked by the clerk at the checkout counter what it is. Even the produce manager has asked me the ways it can be prepared and used. Fennel is very much like celery but with a subtle anise or licorice flavor.

I had soup in mind when I set out to make this dish but it also serves well as a textured gravy or sauce.

It started with crushed fennel seeds and white poppy seeds in a pan with mustard oil.

Fennel/Celery sauce

 

Next in the pan were celery, fennel, carrots, sweet onion & kosher salt.

Fennel/Celery sauce

Fennel-Celery sauce (2).jpg

 

I intended to add whole dried kefir lime leaves at this point for flavor but evidently I had ground them all into powder, so I added the powder.

Fennel/Celery sauce

 

I added water and let the vegetables cook under a lid for several minutes.

Fennel/Celery sauce

 

When the vegetables had softened a bit I turned off the heat, put some of them into a blender and blended them to a smooth purée with a little coconut milk.

coconut milk

Fennel/Celery sauce

 

I blended in more kefir lime powder, fresh French tarragon, fresh basil and a few fennel fronds.

Fennel/Celery sauce

Fennel/Celery sauce

 

I added the puréed mixture back into the pan with the other vegetables. Faye voiced her approval after tasting a small sample, so I transferred it all into a jar and refrigerated it overnight.

Fennel/Celery sauce

 

Fennel/Celery sauce

 

Breakfast this morning was oven roasted potatoes and onions with Fennel, Carrots & Celery Sauce.

The sweet onion was blanched in boiling water and the baby potatoes were parboiled.

Oven roasted potatoes

 

The halved potatoes and onions were brushed with oil and seasoned with salt and black pepper.

Oven roasted potatoes (1).jpg

Oven roasted potatoes

Oven roasted potatoes

Oven roasted potatoes



 


10 thoughts on “Fennel, Carrot & Celery Gravy/Sauce/Soup

  1. Between you and Ronit using fennel so attractively, I will need to succumb. I bought it once a few months ago, but it frightened me to try something; thus I let it languish in the refrigerator until it was not edible. Bad dog!

    Virtual hugs,

    Judie

    Liked by 1 person

    1. I hate when I buy something and let it go to waste! The flavor is mild whether raw or cooked so one really can’t go wrong adding it to almost anything. I hope to do a lot more with it in the near future. Who knows? Maybe even desserts…

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    1. The fennel I used here is the celery looking vegetable with the bulb at the base. I’ve only used star anise a couple of times because it really is a little intimidating. A broth or soup would be a good way or any dish like rice where it can be picked out or pushed to the side when it comes time to eat. I suppose dry roasting and grinding to a powder could also be done. I should make a point of putting star anise to use and not always take the easy way using fennel or anise seeds.

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      1. Let’s collaborate on that! I love love love fennel and actually buy it pretty often, usually just slicing it and using it in salads, but wouldn’t it be cool to do a double or triple with fennel, anise seeds and star anise? Maybe some kind of rice dish with roasted veggies that include fennel and anise seeds. Hmmmm….

        Liked by 1 person

      2. I strongly dislike licorice candy yet I love basil, French tarragon, fennel bulb, fennel seed, anise seed and Korean mint – all of which have varying degrees of licorice flavor. I have even enjoyed chewing on licorice root.

        I like your suggestion of roasted vegetables – perhaps fennel bulb roasted with choices of carrots, parsnips, beets, Brussels sprouts, butternut squash etc. The roasted vegetables could be prepared in an orange sweet & sour sauce with crushed fennel or anise seeds. Of course some sort of cooked meat or sturdy variety of mushroom could go with the roasted vegetables into the orange sauce. This could be served with rice prepared with star anise, cardamom pods, stick cinnamon, a clove or two and a few golden raisins and pistachios.

        You have got me thinking…

        Liked by 1 person

      3. I’m glad you are thinking! Your take on all this sounds great. I saw a food show the other day which had grilled romaine hearts and it made me think of grilled fennel hearts. Keep me posted if you try any of this! I have a bunch of star anise just begging to be used.

        Liked by 1 person

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