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.