
yummmm
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.
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I love fennel. Consider slicing, toss in olive oil. season, and roast.
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Thanks. Yes it’s yum. Would your idea of roasting also apply to putting the whole fennel bulb in the oven?
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Never tried that. That may take a bit of time.
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Sounds delicious!
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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
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Hi Nicole, say hullo to mom too. Thanks for visiting.
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