Fennel:
- Try cutting the fennel bulb into quarters, drizzle
with olive oil and bake for about 35 minutes
until tender.
- Try an arugula and fennel salad drizzled with a
citrus dressing.
- Use feathery leaves as a fresh herb for
seasoning.
Store fennel in a plastic bag in the
refrigerator for up to two weeks. The feathery
stalks may wilt like that so wrap them in a moist
towel first.
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