Recently I bought a “bulb” of fennel without knowing how to cook it. So, my moves:

wash the bulb and stalks, feathers and all,

finely slice and chop,

fry in grapeseed oil,

stir in grated and partially dried ginger,

finely chopped garlic, slices of capsicum and tomato.

Serve on a bed of baby rocket and beetroot leaves with quick-fried salmon.

yum-yum-yum – delicate aniseed flavour.


Author: agreekmatinee

My interests and playtime: Writing, Reading, Swimming in the Sea, Gardening, Art: painting, drawing, printmaking (intaglio, lino cut, woodcut); Travel, Ancient History, Archaeology, Exploration, playing Chess, Family, Friends, chili in my tea

6 thoughts on “Fennel”

  1. Beautiful Elizabeth! Hope you are well and staying safe! We miss you… My mom Ella says hello and sends her love.💕💐🙏🏽

    Sent from my iPhone


    Liked by 1 person

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