Fennel has a wonderful and unique flavour with a strong sweet licorice/aniseed like overtone. It pairs well with toasted or raw nuts, roasted veg, chicken, fish, rice and pasta.
Can be eaten raw or cooked. Use in place of celery or parsley in a recipe.
My favourite recipe is orange braised fennel.
Simply chop the fennel into slices, fry in olive oil/butter until beginning to brown, then add 50ml of orange juice and simmer gently for 5-10minutes, top up with 100ml of vegetable or chicken stock, add seasoning to taste and boil gently until fully softened. This makes a wonderful side dish/starter.
You can turn it into a main dish by serving with chicken, fish or some lightly toasted or raw nuts.