Many people who say that they do not like fennel have not tried it. I eat it raw like celery, it is crunchy and sweet just like the spice Anise of which it is made of.
Here is a recipe with fennel.
1 medium bulbs fennel
fresh ground pepper 1/2 teaspoon
1 teaspoon paprika
4 Sliced thinly sliced carrots
1 head Napa Cabbage (Asian Cabbage) It is lighter in color and taste
Cut the heads of fennel in half and steam for 2-3 minutes until tender
Spray or grease a large frying pan and and cook until lightly brown, adding carrots, spices and cabbage to mixture
Steam for another 5 minutes, carrots should still be crisp
Makes a nice side dish for any meal
Taken and revised from: Dries, J and Dries,I. (2002) The Food Combination Bible. Hamersmith, London. Harper-Collins