How to clean and prepare fennel? (Kako ocistiti i pripremiti komorac?)

Washing and cleaning the fennel 

1. Use a knife to cut off the green stems at the top of the fennel bulb.

Finely chopped green leaves are an excellent substitute for spices and are an excellent seasoning for soups, salads and fish.

2. Cut off the thin, hard bottom part of the root. If you notice that the outer layer of the fennel bulb is dry, hard or damaged, simply peel it off, this is usually not necessary for fresh and younger bulbs.

3. Wash the bulb of fennel under cold water. If you notice soil between the layers, separate a little and rinse.

Cleaning the center (root) of fennel

4. With baby (young) and smaller bulbs of fennel, the middle is soft and there is no need to touch it. 

5. In larger and older fennel bulbs, the central part can be too hard and fibrous. Cut the bulb of fennel in half lengthwise and use a sharp knife to cut out the hard inner part in a triangle shape (similar to when you remove the root from cabbage).

Cutting fennel according to purpose

6. For raw salads

• Cut the fennel in half, then cut it into very thin leaves with a sharp knife or mandolin (grater).
• They go well with olive oil, lemon juice, oranges and apples.

7. For baking in the oven

• Cut the fennel into halves or quarters.
• Cover the fennel with olive oil, salt and bake. In this way, it loses its sharpness, becomes soft and acquires a mild, caramelized and sweet taste.

8. For soups, chowders and sauteing

Cut the fennel into smaller cubes or pieces.

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FENNEL PARTS AND USES

I  Fennel bulb (white, light green root part) is the main, fleshy and layered part of the plant that resembles an onion. 

 The use of a fresh fennel bulb 

1. Fresh (raw) fennel bulbs

A) Citrus and fruit salads

Salad with oranges, grapefruit, lemon, apples with olive oil.

B) Mediterranean summer salads

Combinations with cucumbers, olives, feta cheese and tomatoes.

C) Sandwiches and tortillas

Thinly sliced ​​raw fennel bulb as a crunchy addition to chicken or tuna sandwiches.

 Use of thermally treated fennel bulb 

2. Thermally processed (roasted, stewed, fried, grilled) bulb of fennel.

A) Baked vegetables from the oven

Mix of roasted root vegetables (potatoes, carrots, fennel bulb covered with olive oil and garlic).

B) Side dishes with meat and fish

Grilled or stewed halves of fennel bulbs as a side dish with steak, roast pork, salmon fillets or white fish.

C) Cream soups, chowders and stews

Fennel and potato stew, or a roasted fennel bulb cream soup with heavy cream (cooking cream).

D) Gratin dishes

Fennel bulb roasted in the oven with bechamel sauce and cheese (similar to roasted cauliflower or broccoli).

II  Fennel stalks are medium, firm, upright shoots that hold feathery leaves.

 The use of fennel stems 

A) Detox drinks and green juices

Squeezed juices with fennel stalk, green apple, cucumber and lemon.

B) Crispy stalks

Finely chopped fennel stalks in cabbage or celery salads.

C) Homemade vegetable, chicken and fish stocks

Fennel stems in the water while cooking the soup to add flavor.

D) Fish chowders and brodet

Part of the flavor base for traditional fish stews.

E) A base for baking in a pan

Fennel stalks placed at the bottom of a pan on which to place a whole chicken, roast pork or fish so that they do not burn and release the fragrance.

III Green, feathery leaves are small, soft leaves at the very top of the stems that resemble dill.

 The use of fennel feathery leaves 

A) Fish and seafood

Sprinkle over baked, cooked or fried fish, mussels, scampi and seafood.

B) Cold sauces and spreads

Homemade tartar sauce, salad dressings with Greek yogurt and garlic, or spreads with sour cream and cheese. 

C) Ready meals and chowders

Sprinkling fennel leaves over hot soup, beans, lentil soup or mashed potatoes just before serving (as a spice).

D) Green salads

Add finely chopped fennel leaves to the mixed green salad.

IV Fennel seeds are small, dry brown-green seeds that are collected after flowering.

 The use of fennel seeds 

A) Bread, pastries and Balkan galettes

Homemade bread with fennel seeds, scones, salty sticks and breadsticks.

B) Homemade sausages and meat products

Indispensable spice in homemade sausages, grilled meat and meat roasts, especially pork.

C) Marinades and sauces

Tomato-based sauces for pasta, or marinades for game and red meat.

D) Traditional soups

Addition of fennel seeds in stronger meat soups and beef stews.

E) Teas

A warm drink made from boiled fennel seeds for digestion, cramps and relaxation.

Pranje i ciscenje komoraca

1. Nozem odsecite zelene stabljike na vrhu glavice komoraca.

Sitno iseckani zeleni listici (perca) odlicna su zamena za mirodjiju i sluze kao odlican zacin za supe, salate i ribu.

2. Odsecite tanki, tvrdi donji deo korena. Ako primetite da je spoljasnji sloj glavice komoraca suv, tvrd ili ostecen, jednostavno ga oljustite, kod svezih i mladjih glavica ovo obicno nije potrebno.

3. Operite glavicu komoraca pod mlazom hladne vode. Ako primetite zemlju izmedju slojeva, malo razdvojite i isperite.

Ciscenje sredine (korena) komoraca 

4. Kod mladih i manjih glavica komoraca sredina je mekana i nema potrebe da je dirate.

5. Kod krupnijih i starijih glavica komoraca sredisnji deo moze biti previse cvrst i vlaknast. Presecite glavicu komoraca uzduzno na polovine i ostrim nozem u obliku trougla izrezite taj tvrdi unutrasnji deo (slicno kao kada vadite koren iz kupusa).

Secenje komoraca prema nameni

6. Za sirove salate

• Presecite komorac na pola, pa ga ostrim nozem ili mandolinom (rendetom) isecite na veoma tanke listice.
• Odlicno se slaze sa maslinovim uljem, sokom od limuna, pomorandzama i jabukama.

7. Za pecenje u rerni

• Isecite komorac na polovine ili cetvrtine.
• Prelijte komorac maslinovim uljem, posolite i pecite. Ovako gubi ostrinu, postaje mekan i dobija blag, karamelizovan i slatkast ukus.

8. Za supe, corbe i dinstanje.

Isecite komorac na manje kocke ili komade.

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DELOVI KOMORACA I UPOTREBA 

I Glavica komoraca (beli, svetlozeleni korenasti deo) je glavni, mesnati i slojeviti deo biljke koji podseca na luk.

 Upotreba sveze glavice komoraca 

1. Sveza (sirova) glavica komoraca 

A) Citrusne i vocne salate

Salata sa pomorandzama, grejpfrutom, limunom, jabukama sa maslinovim uljem.

B) Mediteranske letnje salate

Kombinacije sa krastavcima, maslinama, feta sirom i paradajzem.

C) Sendvici i tortilje

Tanko isecena sirova glavica komoraca kao hrskavi dodatak u sendvicima sa piletinom ili tunjevinom.

 Upotreba termicki obradjene glavice komoraca 

2. Termicki obradjena (pecena, dinstana, przena, grilovana) glavica komoraca.

A) Peceno povrce iz rerne

Miks pecenog korenastog povrca (krompir, sargarepa, glavica komoraca prelivena maslinovim uljem i belim lukom).

B) Prilozi uz meso i ribu

Grilovane ili dinstane polovine glavice komoraca kao prilog uz biftek, svinjsko pecenje, filete lososa ili belu ribu.

C) Krem supe i corbe

Corba od komoraca i krompira, ili kremasta supa od pecene glavice komoraca sa pavlakom za kuvanje.

D) Gratinirana jela

Glavica komoraca zapecena u rerni sa besamel sosom i sirom (slicno kao zapeceni karfiol ili brokoli).

II Stabljike komoraca su srednji, cvrsti, uspravni izdanci koji drze perjaste listice.

 Upotreba stabljika komoraca 

A) Detox napitci i zeleni sokovi

Cedjeni sokovi sa stabljikom komoraca, zelenom jabukom, krastavcem i limunom.

B) Hrskavi stapici

Sitno iseckane stabljike komoraca u salatama od kupusa ili celera.

C) Domaci povrtni, pileci i riblji temeljci

Stabljike komoraca u vodi tokom kuvanja supe da daju aromu.

D) Riblja corba i brodet

Deo baze ukusa za tradicionalne riblje corbe.

E) Podloga za pecenje u tepsiji

Stabljike komoraca poslagane na dno tepsije na koje se spusta celo pile, svinjsko pecenje ili riba da ne gore i da puste miris.

III Zeleni, perjasti listici  su sitni, meki listici na samom vrhu stabljika koji podsecaju na mirodiju.

 Upotreba listova komoraca 

A) Riba i morski plodovi

Posuti preko pecene, kuvane ili przene ribe, dagnji, skampa i plodova mora.

B) Hladni sosevi i namazi

Domaci tartar sos, prelivi za salatu sa grckim jogurtom i belim lukom, ili namazi sa pavlakom i sirom.

C) Gotova jela i corbe

Posipanje listica komoraca preko vrele corbe, pasulja, corbe od sociva ili krompir pirea neposredno pred serviranje (kao mirodija).

D) Zelene salate

Sitno seckani listici komoraca dodati u mesanu zelenu salatu.

IV Semenke komoraca su sitne, suve semenke smedje-zelene boje koje se sakupljaju nakon cvetanja.

 Upotreba semenki komoraca 

A) Hleb, peciva i galete

Domaci hleb sa semenkama komoraca, pogace, slani stapici i grisine.

B) Domace kobasice i mesne preradevine

Neizostavan zacin u domacim kobasicama, rostiljskom mesu i mesnim pecenjima, posebno svinjskom.

C) Marinade i sosevi

Sosevi na bazi paradajza za testenine, ili marinade za divljac i crveno meso.

D) Tradicionalne supe

Dodatak semenki komoraca u jacim mesnim supama i govedjim corbama.

E) Cajevi

Topli napitak od kuvanog semena komoraca za probavu, grceve i opustanje.