Fennel with saffron, Pernod, and a nutty crumble

“The carrot family is one of the most interesting plant families of all,” he says, putting leaves and stalks in the bag. “It includes hemlock, fennels, hogweed, angelica, cicely, parsnip, parsley . . . It’s hand in hand deadly and delicious.”

Marcis Dzelzainis quoted by Alice Lascelles in The Financial Times

I love the taste of fennel, but its texture represents a problem. We have tried everything. It does work well wedged in between chicken joints, in a salad, or mixed in with something else – both orange and cabbage work well.

But in its own right, fennel struggles. Until this. This method is the only way the Chief Taster will eat fennel.

If you substitute the chicken stock for vegetable stock and the honey for maple syrup this is a dish suitable for vegetarians and vegans.

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Montalbano’s peperoni arrosto – or the best way to cook red peppers

“…si arricriava a mangiare una generose porzione di peperoni arrosto che Adelina aveva lasciato in frigorifero”Andrea Camillieri, La Forma Del Acqua As regular readers…
Read More

Lemony courgette carpaccio

The idea of this salad is to marinate the courgette – in fact, I think this is one of the best ways of eating courgette…
Read More

Cauliflower cheese: its history and how to make the best

“But for me the real fascination is with the Cauliflower Cheese itself. Some kind of gratin with cheese and cauliflower? A head of cauliflower…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts