Fennel Tea
Pour one cup of boiling water over 3 tbsp of fennel tops. let it steep for a few minutes.

Fennel:

Tips for Preparing:
(whfoods.com)
The three different parts of fennel-the base, stalks and leaves-can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienne fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.
A Few Quick Serving Ideas:
(whfoods.com)
Healthy sautéed fennel and onions make a wonderful side dish.
Combine sliced fennel with avocados, and oranges for a delightful salad.
Braised fennel is a wonderful complement to scallops.
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.
Top thinly sliced fennel with plain yogurt and mint leaves.
Fennel is a match made in Heaven when served with salmon.

Parsnip:
(vegparadise.com)
Raw:
Peel a parsnip, shred it, and add it to a salad. Its flavor is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.

Steamed, Boiled, Braised:
Peel and thickly slice parsnips for adding to long-cooking bean or grain stews.
Peel parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavor surprise.
Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.
Sauteed:
Peel and shred parsnips. Saute in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes.
Dice peeled parsnips and carrots, and saute in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.
Roasted:
Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.

Parsnip Muffins—makes 18 muffins
(wholefoodsmarket.com)
Ingredients:
1 cup pecans
2 cups grated raw parsnips (about 3 peeled parsnips)
1 large apple, peeled and grated
2 cups all-purpose flour
1 cup sugar
¾ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp ginger
1/2 tsp ground nutmeg
1 ½ tsp ground cinnamon
½ cup golden raisins
2 large eggs
¾ cup safflower or sunflower oil
½ cup milk or non-dairy substitute
1 1/2 tsp vanilla extract

Preparation:
Preheat oven to 350°F and place rack in center of oven. Place paper liners in 18 muffin cups.
Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Combine the grated parsnips and apple and set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in the pecans and raisins. Set aside.
In a separate bowl whisk together the eggs, oil, milk and vanilla extract. Fold the wet ingredients, along with the grated parsnips and apple, into the flour mixture, stirring until moistened. Divide the batter among the muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool on a wire rack.

Cream of Parsnip Soup—makes 8 (1-cup) servings
(wholefoodsmarket.com)
Ingredients:
½ tsp olive oil
1 tbsp butter
2 stalks celery, diced
1 large onion, diced
½ tsp ground rosemary
3 ½ cups peeled, chopped parsnips (about 10 small)
1 quart gluten-free vegetable stock or broth
¾ tsp salt
Pinch of ground black pepper
¾ cup half-and-half

Preparation:
Heat olive oil and butter in a large soup pot over medium-low heat. Add celery, onion, sage and parsnips. Cook, stirring occasionally until onions are translucent, about 5 minutes.
Add vegetable stock, salt and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly. Puree the soup; whisk in half-and-half and reheat gently over low heat. Taste and adjust seasoning before serving.

Creamy Mashed Parsnips
(wholefoodsmarket.com)
Ingredients:
1 pounds parsnips, peeled
1 tsp fine sea salt
1 ½ tbsp heavy cream
1 tbsp unsalted butter
Pinch ground nutmeg

Preparation:
Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water. Add half the salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes. Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt. Process until smooth. Reheat if necessary before serving.

Cream of Celery Soup
(suzette.typepad.com)
Ingredients:
5 cups minced celery and leaves
2 cups chicken stock
1 slice onion
2 tbsp butter
3 tbsp flour
2 cup milk
1 cup cream
Salt and pepper to taste
Dry sherry, optional

Preparation:
Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender. Sauté onion in butter; blend in flour. Stir in milk; cook, stirring, until thick. Add celery mixture and cream; season with salt and pepper. Process in electric blender until smooth or use a hand-held immersion blender. Reheat to serve. Dry sherry, to taste, may be added to each bowl.

Mushroom Soup:
Ingredients:
2 cups mushrooms, sliced thinly
1 medium onion, diced
1/5 cup butter
2 tsp olive oil
1 ½ pint chicken or vegetable stock
2 tbsp flour
¼ pint whole milk
fresh ground salt & pepper

Preparation:
Sauté onion in the butter and oil for 2 minutes. Add mushrooms and sauté for 5 minutes. Sprinkle flour into pan and stir well to remove lumps and add half of the stock; stir and scrape cooked flour off bottom until thickening and add half the milk stirring all the time.
Continue to add stock and milk in turn until all added.
Adjust seasoning and add salt and pepper. Simmer for 20 minutes.

Mushroom Celery Soup
(docs.google.com)
Ingredients:
3 celery stalks
16 oz mushrooms
6 ounces milk
½ pint water
1 cup vegetable stock (add for desire consistency)
1 small onion
2 tsp cornflower
Salt and pepper

Preparation:
Cook celery, onion and mushrooms for 20 minutes.
Blend corn flour in milk and add slowly, stirring until it just comes to boil.
Turn down heat and simmer further 10 minutes.

Mushroom Parsnip Soup
(cooks.com)
Ingredients:
½ lb fresh mushrooms
1 small onion, peeled
1 lb scrubbed parsnips
2 tbsp butter or ¼ cup water
6 cups chicken or vegetable broth
Salt & freshly ground pepper

Preparation:
Chop the mushrooms. Slice onion and parsnips. Melt butter or heat water in large saucepan. Add vegetables and cook for 10 minutes. Add broth, cover and cook 30 minutes or until vegetables are tender. Strain vegetables, reserving broth and puree in processor or blender with a little stock. Return pureed vegetables to pan with the stock. Bring to a boil over medium heat. Add salt and pepper to taste.

Mushroom, Celery, Fennel and Parsnip Stir-Fry

Ingredients:
2 tbsp oil
3 garlic cloves, finely chopped
2 tbsp ginger, finely chopped
2 stalk celery, sliced
1 cup parsnip, sliced
1 cup fennel, sliced
2 cups mushrooms, quartered
2 tbsp soy sauce
2 tsp crushed black peppercorns
1 ½ tbsp sugar
3 tsp lemon juice

Preparation:
Heat the oil. Add the garlic, ginger and celery; sauté till crunchy-cooked. Remove from pan and add fennel and parsnip; sauté till crunchy-cooked. Remove from pan and add the mushrooms and sauté on high-medium heat for about 3-4 minutes or till they are lightly sautéed and glossy. Return the vegetables to the pan and add the rest of the ingredients.

Mushroom and Wild rice Stuffing
Ingredients:
2 cups fresh sliced mushrooms
¼ cup butter
¼ cup minced onion
½ cup chopped celery
½ green pepper, chopped
¾ tsp salt
Dash of pepper
2 cups cooked wild rice

Preparation:
Sauté mushrooms in the butter. Remove mushrooms and sauté onion, celery and green pepper; cook until everything is done. Add cooked wild rice, salt, pepper and mushrooms.

Fennel and Celery Salad

Ingredients:
1 fennel bulbs, trimmed, some green tops reserved
2 celery stalk, sliced
1/8 cup extra virgin olive oil
1 ½ fresh lemon juice, more to taste
Salt and pepper to taste
Freshly shaved Parmesan cheese

Preparation:
Cut fennel bulbs in quarters lengthwise and then slice them thinly; slice celery equally thin.
Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel tops if you like.

Old Fashioned Apple Pie
(momswhothink.com)
Ingredients:
2 9-inch pie crusts (one for the top crust, one for the bottom crust)
¼ cup all-purpose flour
¾ cup sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Dash of salt
2 tbsp butter
6 cups thinly sliced and cored apple

Preparation:
Preheat oven to 425F.
Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
Cover edge of the crust with a three inch strip of aluminum foil.
Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.