Fennel, or Florence Fennel, is a much neglected vegetable. Whenever I buy one at the store the person on the checkout looks at me and asks "What is it again?" When I was a kid the Italians that lived all around us ate it all the time. We Australians regarded it as strange and exotic. But, of course, we were wrong. It is a beautiful vegetable, very healthy and has many uses. Here is a pic:
A basic way to proceed is braising. That is, we lightly fry the vegetable in a heavy pan beginning with a little oil and then reducing it down in its own liquid. First, dice into pieces, including the feathery tops:
Put into a pan with a little olive oil. Put on a low to medium heat and slowly braise.
At the end, add some chopped parsley. I also stir through a light sauce made from tapioca starch. That is, one teaspoon of starch to half a cup of water. Add to the hot pan and stir. Here it is (steaming hot):
Lunch. Brown rice. Braised fennel. Baby carrots. Broccoli. A miso and lemon sauce. A rocket and lettuce salad. A few pieces of crumbed fish (in this case, ling).
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