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2 Comments
Wow. That looks _amazing_. Delicious I assume?
Delicious indeed — tender, flavorful, good mouthfeel.
I’m trying to hit some of the “low-hanging fruit” in the cookbook… this was too easy to pass up:
- Boil the fennel bulbs for 45 minutes or until tender (add herbs to the water so you don’t leach out the fennel flavor)
- Chill, then cut two long slices out from the core of the bulb
- Fry the cores in 1/8″ canola oil for 2 minutes each side