Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 Hi, I have never eaten fennel (the " bulb " part). I love the aroma and flavor of fennel seed as a seasoning, however. It seems like it took me a long time to " discover " fennel, even though I KNOW it was in pizza sauce and spaghetti sauce (to name a couple of dishes that had it) and I remember noticing the " licorice " flavor of it long before I knew what it was. If you are looking for some vegetable ingredient to replace the " vegetable " part of fennel in a recipe, I think something with a crunchy texture would fit it. My suggestion " The chopped or sliced-up stalk (white) part of Napa cabbage (A.k.a: Chinese cabbage). You can also chop up the leaf part as well, if you want to. The texture of the leaves would NOT be similar to that of the finely-cut, feathery " dill-weed-like " leaves of fennel, however. Parsley or celery leaves come closer, but they don't have any flavor resemblance to fennel, though they are in the same plant family, as is carrot. For FLAVOR similarity, you might try a little French tarragon instead of fennel. Fennel and tarragon share a similar, " almost anise " sort of flavor, although tarragon is not quite as " anise-like " as fennel is. It's aroma, too, is distinctive--I find it pleasant. Years ago (back in the '70's), when my DH was still in Seminary, I did private duty nursing. One of my clients, a genteel elderly lady, had me come to her place every evening for a 3-11 pm shift. One evening, as I entered her condo from the " back " (kitchen) entry, I noticed a distinctive, aromatic " food smell " wafting thru her kitchen. The woman's housekeeper had " started " something on the stove--a savory soup, if I remember right--and later, I asked the woman, " What is that interesting aroma I'm smelling? " Turned out, it was tarragon. She used it (or had her " help " use it) frequently in cooking, and this was my very first encounter with this particular herb. Ever since, whenever I smell something cooking with tarragon in it, I invariably think of that genteel elderly woman who, though on her sick-bed, could " command " her household and " run a tight ship " . She had wonderful and (to me) exotic recipes that she shared with me--I made my very first " quiche " ever under her eagle eye because she saw a recipe for one on the " DINAH! " show and HAD to " try it out " ! Sorry to digress so far afield! The thoughts of " tarragon " just brought memories of " Mrs. Solow " back so vividly! LOL! I owe a lot of the cooking ideas that come to me to her influence way back when, and to her enthusiasm for trying new recipes. Let us know what you find out and try with your recipe substitutions for " fennel " --I am curious to see what comes of it! Good wishes for your success! --Laura B., in Illinois These sound so very delicious, I want to make them today for our lunch. Anyone have a suggestion for a good substitute for fennel? We rode into town this morning and there was none at the store and no one there could think of something that would be a good flavor replacement. ______________________ What about using a combination of 1/2 cup chopped water chestnuts and 1/2 cup of bamboo shoots in place of the fennel? Personally, I don't much care for the taste of fennel anyway. Nancy C. ______________________ Posted by: " Donnalilacflower " thelilacflower thelilacflower Use bok choy stalks and grind up a few fennel seeds in a coffee grinder or with a mortar & pestle, that will work just fine. I love fennel, have you eaten it before? It has a mild licorice flavor. Donna Quote Link to comment Share on other sites More sharing options...
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