Simple as that. I like it fresh, roast, grilled, or in a soup. By fresh though, in my case, try to understand “fresh as a whole & photogenic” rather than eaten shredded in a salad.
Hopefully, one day I’ll get to that, too. You might be just like me, or not giving it a try at all, or, be perhaps a bit curious what could be done with this kind of unpretentious vegetable in your own home kitchens.
Besides being a truly gorgeous and gentle “photo model”, it can take quite some forms. I chose the soup this time, and liked it a lot. So maybe this might satisfy your curiosity, at least for the start.
For this absolutely lovely soup I used 2 bulbs of thinly sliced fennel.
Sweat 1 large finely chopped onion & the fennel on about 3 tbsp olive oil for 3 – 5 mins, then add 1,5 l vegetable stock and bring to boil.
Cook for 15 mins, or until the fennel softens. Turn the heat off and blend as much as smooth you like it, smooth or with more texture.
Bring back to fire, add 3 tbsp single cream, 1 tsp salt, 1/2 tsp freshly – ground black pepper.
I liked the soup at this stage, but thought of some special addition and decided to go for crumbled Wensleydale cheese, 100g, which gave the soup the right kick of life.
Bring to boil, let simmer for 1 min just to let some of the cheese melt, not completely though, then turn the heat off.
Serve with artisan bread toasted on a dry pan, 1 tsp single cream and sprinkle with more freshly – ground pepper if you like. Delicious!