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Fennel?

fennel makes everything better

I have been on a huge fennel kick. Used it in a chicken/chard/parmesan soup (shlurp!) and more recently in two salads:

1) mixed greens with clementines and pine nuts
2) mixed greens with garbanzos, cherry tomatoes, orange pepper, sauteed shitake mushrooms and onions, micro greens, kombu noodles, and albacore

The bulb part of fennel doesn't taste anise-y. I'm not a big anise fan, myself.
 
I hate aniseed, but fennel can still be quite nice when cooked properly. Even thinly sliced, fried in butter most of the aniseed taste goes away. Cook it in cream and cheese and you'd never know it tasted like that raw.
 
Mmm, I love this stuff raw in salads and I like drinking fennel tea - it's a good liver tonic.

I made a Paella last night and put some in but it went wrong as i cheated and used brown rice and tumeric instead of valenician rice and saffron - never again cheating!!:(. If i had used the right rice, i reckon it would be nice in this.
 
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