Description
Fennel divides the world: some love it, even just raw, and others can't stand its aniseed flavour. Winning over the latter takes a little imagination and a few tricks.
Raw and very thinly sliced it is crunchy and refreshing, perfect with oranges, olives and citrus. Cooked, it changes character: baked as a gratin with tomato and capers, chopped into a ragù that fools even the most sceptical, or braised with other vegetables, it becomes sweet and delicate. Don't throw away the green fronds: use them like an herb.
Raw and very thinly sliced it is crunchy and refreshing, perfect with oranges, olives and citrus. Cooked, it changes character: baked as a gratin with tomato and capers, chopped into a ragù that fools even the most sceptical, or braised with other vegetables, it becomes sweet and delicate. Don't throw away the green fronds: use them like an herb.
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