Recipes for Fennel Fennel is more than a flavorful alternative to celery, it has been used for medicinal purposes such as nervous conditions, poor eyesight, bronchial problems and as a digestive aid. It is low in calories, but high in Vitamin A and minerals such as calcium, potassium and iron. Like its Italian cousins, fennel is available at Market from midsummer to early fall. You can store fennel in a plastic bag in the refrigerator for up to two weeks. Fennel can be steamed, sauteed, baked, or eaten raw, and you can eat the bulbs and use the feather-like leaves as a seasoning.
Some people even eat fennel after a meal as a bresh freshener.
Heat oven to 350 degrees. Melt butter in ovenproof kellet over low heat. Add fennel and toss to coat. Stir in stock and bring to a boil. Cover and braise in oven for 30 minutes, basting occasionally.