California Farm Fennel Steaks with Ham & Cheese
Teach your kids to love fennel by bringing out the surprising sugary anise candy taste of the vegetable and then serving it with a creamy ham and cheese and tomato sauce. Use the mild bulb centers to make fennel steaks, dry the trim to use as herb in soups. Each bulb makes two quarter pound steaks.
California Farm Fennel Steaks with Ham & Cheese
Teach your kids to love fennel by bringing out the surprising sugary anise candy taste of the vegetable and then serving it with a creamy ham and cheese and tomato sauce. Use the mild bulb centers to make fennel steaks, dry the trim to use as herb in soups. Each bulb makes two quarter pound steaks.
Cooking Instructions
- 1
Trim and save fennel green stalks. Cut fennel bulbs in half, top to bottom. Trim the round side of the bulb, so you have 1 inch thick steaks.
- 2
Cut 1/4” thick slice of granny smith apple, horizontal, unpeeled. Fry fennel steaks in olive oil in cast iron pan, medium heat, centers down first, 15 minutes, flip. Fry apple slices, few minutes each side, then lay on top of fennel. Feel with fork, fennel steak should be soft like apple slice.
- 3
In cup of water, add trimmed and chopped end pieces of fennel bulb, boil fifteen minutes, add shaved ham or dried beef pieces, crumbled cheese, butter, bring to boil and stir till smooth, add cornstarch, stir till thick.
- 4
Dice ripe heirloom tomato in 1/4” cubes, mix fresh with hot cream cheese sauce, serve over fennel steaks.
- 5
Strip leftover fennel stalks from twigs and leaves, dehydrate 4 hours in air fryer at 140F degrees. Crumble and store in spice container. Add 1 Tsp dried fennel to soups, garden salads and omelettes to give anise flavor to dishes.
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