Kitchen Garden Forum

I've been having a read of my kg magazine, newly arrived today, in particular the stuff about florence fennel which is one of my favourites. I thought they were a little harsh on its uses and almost implied a lack of versatility. I half expected them to start on with a victorian view of vegetables, that they're all indigestible which is why they need boiling to oblivion and back! I had some as an accompaniment in a restaurant a couple of weeks ago where they had made it into a fennel dauphinoise - scrumptious! Maybe it's just me not wanting to see one of my favourites abused!

Good point, I like Florence Fennel too. The main thing I use it for are:
- Fresh, thinly sliced or grated in salads & coleslaw.
- Larger pieces, slowly braised in stock, with some carrots & bacon for 40-50 minutes.

Although some people find Fennel bolts easily, it always seems to behave well for me with pretty minimal attention!


Colin