I just bought some lovely fennel at the farmer's market. The bulbs are going into a Thanksgiving salad along with a tablespoon of the frond leaves for color, but I never know what to do the rest - the long green frond parts. My impression is that the fronds have a much stronger anise flavor than the bulbs. Any suggestions so that I don't end up tossing them as usual?
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)