The lady at the checkout line of the local grocer stared at the stout-bulbed feathery fronds with a mixture of perplexion and annoyance. Guiltily, I explained, “It’s fennel”. “What do you do with it?”, she countered. She really ought to be on G+, I thought.
Of course, try out David Crowley ‘s hearty winter soup, what else? The goodness of potatoes, cabbage and carrots taken to a higher plane with the fragrance of fennel. I substituted a vegetable broth, allowed my husband to add his secret ingredient (psst, a few drops of Angostura bitters) and topped it off with sundried tomatoes, slivers of jalapeno, ribboned sage from the garden, dashes of pepper (red chilli and black) and grated Parmesan.
What do you like to do with fennel? 🙂