May 24, 2013
Not long ago we asked our Facebook followers: "Fennel: Love it or hate it?" 380 impassioned responses and 896 "likes" later...Who knew fennel was such a sleeper hit? (Full disclosure: I hate it like poison.) Some of the more heartfelt tributes and delicious recipe ideas for fennel: "Looks like Bert from Sesame Street, how can one NOT love it??" "Love it! Even memorized its produce code for unknowing cashiers: #4515" "Love, love love. The fronds are a key ingredient in our Pasta con Sarde recipe. The fresh slices of bulb are addictive. I have yet to try it sauteed or roasted. I can't make myself stop eating it raw." "Sliced thinly on a mandolin, with sectioned blood oranges, balsamic, olive oil, salt and pepper." "Favorite summer salad: thinly shaved fennel, cubed watermelon, a little crumbled feta, some oil cured black olives, with a balsamic vinaigrette." "Braised with a little sugar to caramelize it and finish with a lemon twist...does wonders!" "Love times 10...I roast it with onions and garlic mushrooms and grape tomatoes and serve over capellini." "Good raw in crabmeat salad with mint!" "OMG. Fennel w/good italian sausage, sauteed with in olive oil w/onion; served on rigatoni with a brothy tomato sauce? Killer!" What about you--are you a fan of fennel? How do you prepare it?
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