My quest to broaden my culinary horizons continues. This week's foreign food: fennel.
I know very little about fennel. I've eaten it once or twice and I can identify it in the grocery store- that's about it. When it came to choosing my next foreign food, this dish was mainly inspired by a delicious lemony goat cheese I'd had, not the fennel itself. Shame on me! Now that I've tried my hand at preparing fennel, it's coming close to knocking leeks out of the number one vegetable spot.
Fennel consists of a pearly bulb topped with fluffy green fronds and has a shocking anise, or black licorice, flavor that mellows as it cooks. It can be eaten...