It’s a difficult, bulbous thing, Fennel, and a little unloved (partly due to its strong licorice flavor). But wait....shave on a mandoline, its cool, herbaceous crunch can be the centerpiece of a leafless winter salad studded with fat flakes of Parmesan and a squeeze of lemon. And once cooked—caramelized to a deep golden brown in a hot oven—fennel’s edge smooths right out. It becomes vegetable candy. And I haven’t even talked about those soft, feathery fronds! Don’t toss them. Dont want to deal with them right now? Stuff them into a plastic bag and stash them in your freezer for another day! Fontina, Fennel, and Caramelized Onion make rich, mellow bedfellows, taking pizza crust to a whole new level! Now go out and get some Fennel!
Posted on: Sun, 14 Sep 2014 19:24:52 +0000
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