Fennel – vegetable of the season

It’s getting colder and we need our immune system to toughen up. I don’t know how healthy or sporty you are, but now is the time to equip your body with the necessary weapons for the cold months!

We all know that we should eat more vegetables – at least 5 times a day! But if you have a lot of stress, follow a diet plan that restricts your time window for eating, or are low on money, it is not always easy to incorporate enough vitamins in your diet.

Fennel is an amazing source of nutrients. Especially when you live in Austria it is highly recommendable to purchase fennel, as it is the vegetable of the season, which means it hasn’t travelled for miles and miles by plane to end up on your plate.

What are the assets of fennel?

First of all fennel is very low in calories. Incorporating fennel in your diet is in no way difficult on the body. Especially in winter it is necessary that we eat sufficient iron for our blood – well good news, additional to potassium and calcium fennel is enormously rich in iron too. You will also find it helpful against the various virus floating around that fennel is a huge source for many vitamines B,C and E.

Recipes with fennel

While you have by now for sure understood why it is highly recommendable to eat fennel more often, trying out recipes with it isn’t too easy as it has a very distinct taste. This is why I will give you two of my favorite fennel-recipes along the way to a better health (and less annoying colds) this winter:

Greens and Beans:








Green chili

White beans

Olive oil



Step 1: Preheat the oven to 200 dg.

Step 2: Prepare a glass bowl that can go into the oven and drizzle some olive oil in it

Step 3: Wash and chop all the vegetables. Leave the garlic and the onions in quite big pieces too!

Step 4: Sprinkle with olive oil, salt, pepper and thyme

Step 5: Wash the beans, Add the beans

Step 6: Put into the oven for approx. 15 minutes

Done! You see, it is NOT a lot of work, does NOT need a lot of preparation time, does NOT need exact amounts (you put in whatever amount you like of the different ingredients) and serve.

I would advise you to serve this side dish with white fish, seasoned with pepper, salt and lemon juice, and a spicy garlic-yoghurt sauce. I am pretty sure however, that it also goes well with beef or lamb.


Ingredients (for 2 people):

250g uncooked lentils

2 fennels

200g shrimp

2 limes

1 onion

1 tablespoon olive oil

thyme, salt, pepper for seasoning


Step 1: Cook the lentils for approx. 30 minutes in lightly salted water

Step 2: Chop the fennel and the onion

Step 3: Roast the fennel and the onions

Step 4: Add the cooked lentils and the shrimps

Step 5: Season with the lime juice, thyme, salt and pepper

It really is an easy dish. And very healthy too. The lentils take their time, but apart from that preparation is simple and fast. I recommend this dish especially after work out or as dinner after a heavy lunch, as it is nutritious but light.


I am sure there are many other ways still to use fennel in the kitchen – soon I will experiment with fennel as soup or pasta and will definitely keep you update about its outcome.

Don’t miss this great vegetable in your kitchen – your body will thank you for it. 



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