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I'm gonna try the soup with one half, and the other half I'll do w. lemon, salt and a little bit of rocket because I'm hungry as sin.
― j e r e m y (x Jeremy), Sunday, 20 June 2004 20:39 (nineteen years ago) link
Soup is great way to use it.
If you get star anise, you can use them to make a nice tea with some ginger root. :-)
― lyra (lyra), Sunday, 20 June 2004 23:54 (nineteen years ago) link
slice it v. thinly then bake en papillote with fish. It is your friend. Alternatively (and this is always an excellent option) BARBECUE. Though if that's too much like hard work then throw it in the salad you buffoon. THE SALAD.
― Matt (Matt), Monday, 21 June 2004 00:11 (nineteen years ago) link
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh tarragon
1/3 cup extra-virgin olive oil
1/3 cup canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and halved
2 bulbs fennel, thinly sliced
To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.
To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.
I seem to remember actual vineger being used when I had this, so maybe throw some of that in too.
― nickn (nickn), Monday, 21 June 2004 01:01 (nineteen years ago) link
For a cold, summer side -
Sweat finely sliced with olive oil. Add chicken stock and let it simmer down. Take out when edges begin to brown. Chill. Serve with pinch of salt, squeeze of lemon and oil.
I find that cooking fennel with lemon juice gives it the taste of apples (which I prefer to obtain from apples themselves) whereas adding lemon after the fennel is cooked makes for a more complex taste.
― Michael White (Hereward), Monday, 21 June 2004 15:18 (nineteen years ago) link