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Licia:
Fennel is one of my favorite vegetable, and, honestly, you should try it. I suggest you try this to get accustomed to the taste. If you have a mandoline, or a really, really sharp knife (which should not be a problem, seing the posts of a couple of days ago - If not ask someone in the bus!), take the bulb, trim off the stalks completely to be left with just the bulb. From the opposite side of the root, (picture an onion!), put it through the mandoline to have paper-thin slices. Cut them up to have little pieces and mix them into any type of salad with a regular oil and vinegar dressing. They have a sweet licorice taste, are crunchy to the bite and bring a wonderful flavor. That is for the raw version. If you want to introduce yourself to the cooked flavor, do the same thing but with larger slices, and just saute them in a little oil before you put in your chicken to saute. They do not melt down like onions, and have a great licorice flavor. They mix well with garlic, ginger, pork, veal and chicken. The flavor is alittle too much for lamb and beef.
I never use the stalks as I much prefer the dill that you get in herb boxes. Try it and if you don't like it that's OK, but my guess is that you'll love it. The third way is to boil the bulbs gently until cooked through and saute them in a little oil once they are cooked, unti they are golden. Great addition also to fowl. Let me know what you think! It is one of my favorites..