Fennel is one of those vegetables that until recently, I didn't really cook or eat that often. It seemed to me to be kind of precious, something unusual, not an everyday veggie like broccoli or green beans. At first the only thing I would do with it is slice it thin into a salad. (So good with Parmesan.) Then I discovered roasting it. With some balsamic? Yum. And then I found out how good it was in a tomato sauce with seafood.
See a pattern developing?
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