Fennel stalks can be cooked as an onion would be and added to stir-fries and pasta. Fennel can also be roasted or eaten raw in salads. Fennel fronds can be chopped away from the stalk and used as extra color and flavor on prepared dishes.
A recipe for roasted fennel with Parmesan can be made with 4 tablespoons of olive oil, 4 fennel bulbs, salt and freshly ground black pepper, and 1/3 cup of Parmesan cheese.
To prepare, cut the fennel bulbs horizontally into 1/3-inch thick slices and reserve the fronds. Next, lightly oil the bottom of a 13-x-9-inch baking dish, and arrange the fennel in the dish. Sprinkle the fennel with the salt, pepper, Parmesan and olive oil. Bake in a 375-degree oven for about 45 minutes or until the fennel is tender and is golden brown. Top the roasted fennel with 2 tablespoons of chopped fennel fronds.
Another way to cook fennel uses 1 tablespoon of olive oil, 3 shredded carrots, 1 trimmed and diced fennel bulb, and 1/3 cup of heavy cream. The recipe also requires 1/2 teaspoon of ground coriander and1/4 teaspoon of fennel seeds.
To prepare this recipe, heat the olive oil in a skillet over medium heat, and then add the carrots, fennel, coriander and fennel seeds. Cook until the contents are lightly brown, and then stir in the heavy cream. Reduce the heat to low, and allow the mixture to simmer for about five minutes until the cream has been absorbed.