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How to Cook Fennel Sous Vide [Video] | The Tool Shed

How to Cook Fennel Sous Vide

Because of their layered structure, fennel bulbs are one of the trickiest vegetables to cook. The outer layers usually cook much faster than the inner core, making it difficult to produce an even result. A great way to avoid this problem is by cooking fennel sous vide. In this method, the temperature remains constant, which prevents the outer layers of the bulb from overcooking before the inner core is done.


  • 1 bulb of fennel
  • 25ml of olive oil
  • pinch of salt


  1. Preheat the water bath to a temperature of 85⁰C.
  2. Cut off the fennel stalks and discard. Remove the woody base of the bulb, then chop the remaining flesh into wedges.
  3. Season the fennel wedges with the salt, then seal inside a vacuum bag with the oil.
  4. Place the bag in the water bath and leave to cook for 45 minutes.
  5. Using kitchen paper, dry the cooked fennel. It is now ready to serve.


To enhance the aniseed flavour of the fennel, add a star anise to the vacuum bag.

Serving suggestions

You could use this method to make Marcus Eaves’ Turbot with prawns, braised fennel and borage, a delicate seafood dish that celebrates native British ingredients. For a hearty main, try Marcus Wareing’s Best end of pork with fennel and apple.

Recipe courtesy of www.greatbritishchefs.com