Small seeds with a sweet personality! Fennel seeds bring warm, licorice-like flavor and a gentle crunch to savory dishes and baked goods. Lightly toasting them brings out their fragrant aroma, while crushing them helps release even more flavor.
Give homemade sausage its signature charm, let your meatballs in on the secret, or make a loaf of bread smell like it came from the neighborhood bakery. Fennel seeds also shine in tomato sauces, roasted vegetables, pork dishes, and curries. Use them whole for little bursts of flavor or lightly crush them when you want that fennel goodness spread around.
Ingredients: Fennel seeds.
Fennel Roasted Potatoes
Toss 1 pound cubed potatoes with 1 tablespoon olive oil, 1 teaspoon lightly crushed fennel seeds, ½ teaspoon garlic powder, and salt to taste. Roast at 425°F for 30–40 minutes, turning halfway through, until golden and tender.
Quick Fennel White Beans
Warm 1 tablespoon olive oil in a skillet. Add 1 teaspoon lightly crushed fennel seeds and 1 minced garlic clove; stir for about 30 seconds until fragrant. Add one drained 15-ounce can white beans and ¼ cup broth. Simmer for 5–10 minutes, then finish with lemon juice and salt to taste.