I'm the cook in a family of five, and I insist in cooking with mainly fresh ingredients. In order for the work not to get out of hand during the week, I use three requirements: it must be relatively quick to make, it must be healthy and it must be delicious. Your recipe definitely fulfills all three. Merci pour la recette. Elle est vraiment délicieuse !
I cooked this recipe as soon as I saw the video. It was great - I really loved how tender the fennel was, and how the tomatoes burst open and mixed their juice with the olive oil and fennel. Its going to be a regular recipe in my food plan from now on. Thanks for sharing.
Love how this delicious dish doesn't need any butter, cheese or cream. I'm lactose intolerant, and sometimes it feels like French food exists to taunt me.
Thank you SO much. I adore roasting root veggies at high temp & often add fennel. The fennel is never tender enough. I never thought to blanch it. Now I can't wait to do my veggies but with your spin on the fennel!
Thank you...followed your guideline for cooking fennel...superb..I like your presentation as you get straight to the point... Look forward to future recipes... Bea
Wow - I have cooked fennel before, but this was the best one I ever had! Really delicious - and ashamingly easy to make. I found some Olive Ciabatta in my supermarket, roasted some slices in a pan and rubbed them with some garlic (Bruschetta style) - and then of course put the bread slices in to the oven form to soak up all of the oily goodness in there. Such a great little lunch meal! Thanks for the recipe - you totally made my day/lunch! :-)
Bonjour! I just bought Fennel for the first time and this will be the first Fennel recipe I try as it looks simple but very appealing. The other comments suggest I will not regret trying this recipe.
Superb as always chef ! I was in Auchan Perpignan yesterday and bought two superb Fennel Bulbs and am in process of following your excellent recipe. Allez, On y Va !
Thank you so much for your recipe. I have to cook Fennel tomorrow for my customers and i never cooked this before. ( i come from Thailand LoL ) but now i can sleep and ready for tomorrow. Millions thanks 🙏 🙏🙏🙏
Here's one that's MUCH more odd, and so delicious. Have a try some time. I've tried several recipes that use mayonnaise, but this one is much better and still the best. Celery Root Salad (Richard Olney) (Celeriac Remoulade) Adapted from The French Menu Cookbook by Richard Olney Known in France as Celeriac Remoulade, as Richard Olney referred to it, and Céleri-Rave à la Sauce Moutarde, as it’s known in Mastering the Art of French Cooking by Julia Child, et al. Juice of 1 lemon 1 tablespoon strong Dijon mustard A pinch of salt Fresh-ground black pepper 1 cup heavy cream 2 celery roots Finely chopped flat leaf parsley (optional) Notes: • If making a larger batch and not using the celery root right away, fill a bowl with water and stir in the juice of one lemon to make acidulated water, then add the celery roots immediately after peeling them to keep them from oxidizing and turning brown. Yield: Serves 2-4 as a side dish 1. In a large bowl, make the sauce first by adding the juice of 1 lemon, 1 tablespoon of Dijon mustard, a pinch of salt, and fresh-ground black pepper, and stirring to combine; then stir in 1 cup of heavy cream and mix the sauce thoroughly with a fork. 2. Taste and adjust the seasoning if needed, balancing the salt and acid with the richness of the cream, to your taste. (If it seems slightly too salty, add a little more cream, but it’s best to start with less salt and add more if needed later). 3. Next, peel the brown outer skin of the celery roots to completely remove it (then rinse under the faucet and place in the acidulated water, if using [I don’t usually bother with it]). 4. Cut each celery root into quarters, then use the food processor with the 2 mm julienne blade to cut them into julienne strips. (Alternatively you can grate them into strips that should be about the width of a matchstick.) 5. Next, add the “matchsticks” of celery root to the bowl with the sauce, fold into the sauce, then stir to coat thoroughly. 6. Let sit (unrefrigerated) for ½ hour to allow the flavors to marry (it’s still good if you skip this step and eat it right away), then sprinkle the top with chopped parsley (if using) and serve (or plate each serving individually and sprinkle the parsley on the individual servings on each plate).
I've made roasted fennel but not this which looks amazing. BTW, one time I squeezed lemon on it prior to roasting and the fennel came out "lighter/fluffy" which was great. But, I like the idea of blanching too which I can't wait to try. Never thought of using little tomatoes. Can't wait to do that too! Many thanks! :)
Thank yous. A favourite vegetable, but I've never cooked it as heavily as you recommend (like braised celery, I've always preferred it still al dente) - naturally, I shall have to try now :)
You truely are a big inspiration!!! E.g. I always loved my chicken soup but with your tipps & tricks, it moved to the next level. Priceless for someone who loves cooking and eating 😉
This technique was a revelation. Before this, I couldn't understand why my roasted fennel turned out dry, hard and far too chewy despite all my efforts. Blanching before roasting made all the difference. Thank you for sharing this recipe!
After learning how onions and garlic annihilate the precious bacteria in your gut biome, I have switched to fennel as a solid replacement. I appreciate every recipe i learn about it. Thank you!
Fennel is fabulous! I have always liked it but it is a little bit much to just chow down like celery without a little preparation. This is deliciously simple but I was thinking might would be even better with carrots and red potatoes, maybe even corn and lima beans or edamame, like a bit of a succotash. We get hours-fresh deep pink plankton-stuffed wild salmon here - we are known for our salmon sport fishing - and you're so right about that being a perfect protein to go with this. The sweet fish would be great with the anise flavor of the fennel. Roasted fennel is also really good with fried eggs and bacon for breakfast.
I don't like to remove the outer leaves -- you're tossing out a lot of fennel if you do that, which can be expensive. Instead, I scrape off "untidy" parts from the outer layer with a carrot peeler. If the outer leaves become detached from the core when you quarter the bulb, just skewer it with a toothpick to hold it together.
@@delphzouzou4520 hehehe that's just a trendy thing to say in cooking videos. nobody in real life thinks "I gonna put this scraps of fennel into a plastic bag to freeze them"
This looks delicious, but I am not a fan of fennel because of the faint licorice taste. Does roasting alter the flavor? I would really love to try this recipe.
Bonjour. Pourrait-on y ajouter un peu du thym aussi? Il me semble une bonne idée ? Ou non d’après vous, monsieur le chef? Je n’utilise pas trop le proivre noir dans ma cuisine. Merci de Michigan.
4:33 Temperature conversions are tricky when it comes to ovens. I see most people convert from Celsius to Fahrenheit and forget to round the temperature to the appropriate number. Most ovens don't have increments of single digits. Ovens that are made in Celsius often have 10º increments, and ovens made in Fahrenheit often have increments of 25º. So if your recipe says 200ºC the conversion should be 375ºF or 400ºF, not 396º. You will not find an oven that has that temperature so specific.
@@beth5636 The blanching will kill some of the taste in the fennel and I'm not sure it's necessary. Most other recipes don't use blanching when making fennel in the oven.
Alright I like this idea. A lot! But how long did he say to roast it at 200C, 15 minutes or 50 minutes? I’ve listened four times and cannot pick it out with that accent…
I'm the cook in a family of five, and I insist in cooking with mainly fresh ingredients. In order for the work not to get out of hand during the week, I use three requirements: it must be relatively quick to make, it must be healthy and it must be delicious. Your recipe definitely fulfills all three. Merci pour la recette. Elle est vraiment délicieuse !
I cooked this recipe as soon as I saw the video. It was great - I really loved how tender the fennel was, and how the tomatoes burst open and mixed their juice with the olive oil and fennel. Its going to be a regular recipe in my food plan from now on. Thanks for sharing.
Love how this delicious dish doesn't need any butter, cheese or cream. I'm lactose intolerant, and sometimes it feels like French food exists to taunt me.
You would categorise this dish as typically Mediterranean (rather than French).
Thank you SO much. I adore roasting root veggies at high temp & often add fennel. The fennel is never tender enough. I never thought to blanch it. Now I can't wait to do my veggies but with your spin on the fennel!
Hi, see my comment above :)
Thanks!
I made these, I half boiled some potatoes and put them in the oven with the fennel it was amaaaaaaazing
Thank you...followed your guideline for cooking fennel...superb..I like your presentation as you get straight to the point...
Look forward to future recipes...
Bea
Thank you so much. I'm trying it for the first time from South Africa 🌍
I made a delicious dinner after watching this video. Many thanks for sharing your knowledge and skills!
France is a beautiful country and the food is the best in the world
I have a beautiful fennel to cook with tonight’s dinner, I shall be cooking it this way. It’s such a lovely vegetable to enjoy with fish.
Wow - I have cooked fennel before, but this was the best one I ever had! Really delicious - and ashamingly easy to make. I found some Olive Ciabatta in my supermarket, roasted some slices in a pan and rubbed them with some garlic (Bruschetta style) - and then of course put the bread slices in to the oven form to soak up all of the oily goodness in there. Such a great little lunch meal! Thanks for the recipe - you totally made my day/lunch! :-)
Thank you 🙏🏻 I have fennel in my garden that is ready to cook, I am excited to try your recipe 🤗
Merci beaucoup pour cette recette ! Cela me rappelle la Provence ! Dallas tx USA.
Bonjour! I just bought Fennel for the first time and this will be the first Fennel recipe I try as it looks simple but very appealing. The other comments suggest I will not regret trying this recipe.
Superb as always chef ! I was in Auchan Perpignan yesterday and bought two superb Fennel Bulbs and am in process of following your excellent recipe. Allez, On y Va !
Thank you so much for your recipe. I have to cook Fennel tomorrow for my customers and i never cooked this before. ( i come from Thailand LoL ) but now i can sleep and ready for tomorrow. Millions thanks 🙏 🙏🙏🙏
Great to hear that o hope they all like it 😀😀👨🏻🍳👍
Pra Pra I hope it turned out nice. I’m cooking this right now.(at this very moment it’s blanching in the water) Edit: mine turned out beautifully.
Loving this vegetable side dish series!
Marcel Audubon glad to hear that 😀
I've never had fennel and this turned out so good! Now I won't ignore the 'odd vegetable' anymore.
Here's one that's MUCH more odd, and so delicious. Have a try some time. I've tried several recipes that use mayonnaise, but this one is much better and still the best.
Celery Root Salad (Richard Olney)
(Celeriac Remoulade)
Adapted from The French Menu Cookbook by Richard Olney
Known in France as Celeriac Remoulade, as Richard Olney referred to it, and Céleri-Rave à la Sauce Moutarde, as it’s known in Mastering the Art of French Cooking by Julia Child, et al.
Juice of 1 lemon
1 tablespoon strong Dijon mustard
A pinch of salt
Fresh-ground black pepper
1 cup heavy cream
2 celery roots
Finely chopped flat leaf parsley (optional)
Notes:
• If making a larger batch and not using the celery root right away, fill a bowl with water and stir in the juice of one lemon to make acidulated water, then add the celery roots immediately after peeling them to keep them from oxidizing and turning brown.
Yield: Serves 2-4 as a side dish
1. In a large bowl, make the sauce first by adding the juice of 1 lemon, 1 tablespoon of Dijon mustard, a pinch of salt, and fresh-ground black pepper, and stirring to combine; then stir in 1 cup of heavy cream and mix the sauce thoroughly with a fork.
2. Taste and adjust the seasoning if needed, balancing the salt and acid with the richness of the cream, to your taste. (If it seems slightly too salty, add a little more cream, but it’s best to start with less salt and add more if needed later).
3. Next, peel the brown outer skin of the celery roots to completely remove it (then rinse under the faucet and place in the acidulated water, if using [I don’t usually bother with it]).
4. Cut each celery root into quarters, then use the food processor with the 2 mm julienne blade to cut them into julienne strips. (Alternatively you can grate them into strips that should be about the width of a matchstick.)
5. Next, add the “matchsticks” of celery root to the bowl with the sauce, fold into the sauce, then stir to coat thoroughly.
6. Let sit (unrefrigerated) for ½ hour to allow the flavors to marry (it’s still good if you skip this step and eat it right away), then sprinkle the top with chopped parsley (if using) and serve (or plate each serving individually and sprinkle the parsley on the individual servings on each plate).
Just made this with salmon. Beautiful! Will be making regularly now. Thanks.
Well done making that side dish fennel is really healthy too 😀
I've made roasted fennel but not this which looks amazing. BTW, one time I squeezed lemon on it prior to roasting and the fennel came out "lighter/fluffy" which was great. But, I like the idea of blanching too which I can't wait to try. Never thought of using little tomatoes. Can't wait to do that too! Many thanks! :)
Thanks for trying this recipe🙂
Thank you! I’m always trying to figure out what to make with Fennel!
I love fennel and salmon, I usually have it with orange and garlic too, but I have to try it this way
So simple but elegant dish
Merci, for this exquisite dish
Have a very happy day
Great job- as always! Your videos are a joy to watch and your recipies are treasures!
Lovely with a white fleshed fish like Australian snapper. A bit of sliced green chilli. We wouldn’t use a broiler, just the humble barbecue.
So yummy looking I've never tried fennel but I'm going to have to purchase some to make this wkend!
Thank yous. A favourite vegetable, but I've never cooked it as heavily as you recommend (like braised celery, I've always preferred it still al dente) - naturally, I shall have to try now :)
Now that looks like real food. Thank you Stefan I will be roasting Fennel and tomatoes soon!
i love those 🙂👨🏻🍳
I love fennel. It is really tasty. Great recipe.
Thank you for including recipe ingredients below your video. Diana from Canada
no problem diana 🙂👨🏻🍳
I already like fennel so this should taste amazing. 😊👨🍳
I roast it with avocado oil and pancetta but I never blanched it and it tasted so good
Thanks for giving me the perfect idea for saturday! Love your amazing videos, great job!
Tintifax06 happy i can inspire you 😁
You truely are a big inspiration!!! E.g. I always loved my chicken soup but with your tipps & tricks, it moved to the next level. Priceless for someone who loves cooking and eating 😉
Excellent. I'll have to try fennel. Want to explain how to handle artichokes? I've never had enough nerve to tackle those.
This technique was a revelation. Before this, I couldn't understand why my roasted fennel turned out dry, hard and far too chewy despite all my efforts. Blanching before roasting made all the difference. Thank you for sharing this recipe!
Chicken with fennel is great. Look up the recipes. Easy.
I’ve never really had fennel before except in Earl Canteen’s famous pork belly sandwich with apple and fennel coleslaw
Auwe!
From Hawaii.
This is good. I'm trying this tonight. Thanks.
Delicious recipe
After learning how onions and garlic annihilate the precious bacteria in your gut biome, I have switched to fennel as a solid replacement. I appreciate every recipe i learn about it. Thank you!
Simply amazing 😘
Fennel is fabulous! I have always liked it but it is a little bit much to just chow down like celery without a little preparation. This is deliciously simple but I was thinking might would be even better with carrots and red potatoes, maybe even corn and lima beans or edamame, like a bit of a succotash. We get hours-fresh deep pink plankton-stuffed wild salmon here - we are known for our salmon sport fishing - and you're so right about that being a perfect protein to go with this. The sweet fish would be great with the anise flavor of the fennel.
Roasted fennel is also really good with fried eggs and bacon for breakfast.
Eric Valor i love fennel with loads of things it remind me of french pastis 😋😋🙂
Trying it now.
yum!! THANK YOU SO MUCH I LOVE THIS RECIPE I LOVE FENNEL BUT NEVER KNEW WHAT TO DO WITH IT : )
yeah I know , its such a great way to use fennel I love doing it😋😋
I have fennell growing in my garden! now I know what to do with them
Some of these more nuanced recipes pass me by but I'm absolutely going to try this soon. Looks delicious.
MAKE FENNEL GREAT AGAIN!!!
Yes!!! I need to plant some in my garden for sure
ＭＤＲ 😁
Yum! I will try this for sure, thanks.
looks great. I must try this one.
Looks fantastic!
making this!! thanks for the quality video!
My pleasure
I love it when the tough veg is busting open
•potatoes
• fennel
• parsnips and carrots
• sweet potatoes
•
I don't like to remove the outer leaves -- you're tossing out a lot of fennel if you do that, which can be expensive. Instead, I scrape off "untidy" parts from the outer layer with a carrot peeler. If the outer leaves become detached from the core when you quarter the bulb, just skewer it with a toothpick to hold it together.
Great tip. Thanks
I'm looking forward to your video on cooking fennel.
It's not tossed out, it's discarded. You can use it for other things, soup, broth, etc... He said it in the video.
@@delphzouzou4520 hehehe that's just a trendy thing to say in cooking videos. nobody in real life thinks "I gonna put this scraps of fennel into a plastic bag to freeze them"
@@j.r.1903 I do, but you don't freeze the scraps, you make the stock or soup and freeze that
Ahhh ça semble délicieux, je dois l'essayer !
Very nice.
This looks delicious, but I am not a fan of fennel because of the faint licorice taste. Does roasting alter the flavor? I would really love to try this recipe.
It would be interesting to see a video on how to make Rillettes de porc
yeah I have started to look into that i need to find a good recipe thats easy to make so that we can all try it out
Excellent!
Yummy 👏👏👏
Bonjour. Pourrait-on y ajouter un peu du thym aussi? Il me semble une bonne idée ? Ou non d’après vous, monsieur le chef? Je n’utilise pas trop le proivre noir dans ma cuisine. Merci de Michigan.
you can add them on the tomatoes but just a hint as it is very strong 🙂
Thanks
Delicious
4:33 Temperature conversions are tricky when it comes to ovens. I see most people convert from Celsius to Fahrenheit and forget to round the temperature to the appropriate number. Most ovens don't have increments of single digits. Ovens that are made in Celsius often have 10º increments, and ovens made in Fahrenheit often have increments of 25º. So if your recipe says 200ºC the conversion should be 375ºF or 400ºF, not 396º. You will not find an oven that has that temperature so specific.
I’m sure most people can master rounding. This is not a big deal.
very nice vegan dish
Don't know if you've done it already but a video on how to make that olive bread might be nice.
hi there unfortunatelyI bough that bread. making bread needs a special oven but at some point I might look into this i would love to make bread :o)
yum.
Bonjour Chef. Never tried finocchio like this. What is the translation in french for fennel ? I must try It.
Merci
Walter Morim in french it’s called Fenouil
i want that knife, what kind is it?
🔥❄️🎄substituted avocado for the olive oil since it oxidizes in an unhealthy way at high heats. Or ghee , butter, coconut oil too
what is the purpose of blanching it first?
Ben Avi Berkowitz I would assume that it would make it more tender.
@@beth5636 The blanching will kill some of the taste in the fennel and I'm not sure it's necessary. Most other recipes don't use blanching when making fennel in the oven.
Wait... I gotta precook the fennel before I roast it? What happens if I skip this step?
Much better than mushy peas for sure
Did you say 15 or 50 minutes in the oven
Put in the oven for 15 or 50 mins?
15 to 20 minutes
Mmmm.... Taste so delicious and yummy dish!!! Looks like a cabbage!!! Thats awesome!!! Yum!! Yum!! See u anytime!!!
Kenny Rogers thanks for watching 😀
You welcome!! Have a great day too!!
what is rock salt in French?
Gros sel
+French Cooking Academy Thanks, I'll add it on my shopping list.
Super delicious side dish. Thanks for introducing this veggie. See pic on IG where I @ you
I want that shirt!
Where do I get one?
Merci!
Kathryn Steiman that’s a new thing i’m trying out t-shirt creation😋😋
French Cooking Academy Merci beaucoup... I will wait for one!
😋😋😋
50 or 15 minutes?
Ha I like your shirt. 💙👌😁
WYNOLLO TV thanks it’s home made too
omgee...your accent 🤗
I know.. He could say the word "branch" and make it sound sexy.. lol
Fennel is Italian 🥰
Alright I like this idea. A lot! But how long did he say to roast it at 200C, 15 minutes or 50 minutes? I’ve listened four times and cannot pick it out with that accent…
❤👨🍳🔪
Une recette endive s'il vous plait...
Oh so you have to boil the the fennel
Nice recipe, but fennel is not a root, it is a stem.
thanks for the correction with my english I call everything underground roots :O)
Bone Apple Teeth!!!!
Throw The whole thing already🤨
French me. What!? :D
Brazen NL French Food Me 😄 it’s my instagram #
You are cute. Thanks.
15 or 50 minutes! Ne Parle pas!
That's not how you cut a fennel.. hehe
You burned it!
I don’t like accents. 😔
0:27 uneasy flavor? huh?
Anise flavor...