# Mystery veg **URL:** \ **Category:** Cafe Society\ **Created:** [August 26, 2011, 9:11pm UTC](https://boards.straightdope.com/t/mystery-veg/594221 "2011-08-26T21:11:45Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [August 26, 2011, 9:11pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/1 "2011-08-26T21:11:45Z")
What is [this](http://i56.photobucket.com/albums/g161/twickster/misc%20shit/mysteryveg001.jpg)and how do I prepare it? ---
**Author:** ![Sandra\_Battye](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sandra_battye/32/552_2.png) [@Sandra\_Battye](https://boards.straightdope.com/u/Sandra_Battye)\ **Post date:** [August 26, 2011, 9:22pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/2 "2011-08-26T21:22:36Z")
Fennel? ---
**Author:** ![Hazle\_Weatherfield](https://avatars.discourse-cdn.com/v4/letter/h/e9bcb4/32.png) [@Hazle\_Weatherfield](https://boards.straightdope.com/u/Hazle_Weatherfield)\ **Post date:** [August 26, 2011, 9:23pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/3 "2011-08-26T21:23:12Z")
dillceleryartichoke, of course! Wow. No idea! Did it come out of a garden or the grocery? ---
**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\ **Post date:** [August 26, 2011, 9:23pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/4 "2011-08-26T21:23:48Z")
> **[Fennel](https://en.wikipedia.org/wiki/Fennel)** > > Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. > It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /... Trim off the long stalks and some of the outer layers, then either break it apart into the layers and eat like celery sticks, or slice crosswise and make a slaw-type salad. The key is, trim off the most fibrous parts because no amount of cooking will make them tender. ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [August 26, 2011, 9:30pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/5 "2011-08-26T21:30:05Z")
> [@Hazle\_Weatherfield](#): > > dillceleryartichoke, of course! Wow. No idea! Did it come out of a garden or the grocery? Yeah, my first thought was dill, when I saw the leaves. It was in my CSA share today, along with eggplant, zucchini, peppers, onions, and tomatoes – guess who’s going to make some kind of veggie stew something or other tomorrow? Fennel makes sense – slight anise smell to it. Thanks, all! If anyone has additional cooking suggestions, let me know! ---
**Author:** ![The\_Devil\_s\_Grandmother](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@The\_Devil\_s\_Grandmother](https://boards.straightdope.com/u/The_Devil_s_Grandmother)\ **Post date:** [August 26, 2011, 9:30pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/6 "2011-08-26T21:30:20Z")
My SO makes a great dish based on Lydia of Italy’s [fennel, sausage and olives](http://www.kitchenchick.com/2007/04/sneak_preview_l.html). Some websites will tell you to suff the bulb with sauage and bake it. That works ok, but make sure to add some broth to the pan, unless you are very fond of crunchy veggies. ---
**Author:** ![drbhoneydew](https://avatars.discourse-cdn.com/v4/letter/d/d78d45/32.png) [@drbhoneydew](https://boards.straightdope.com/u/drbhoneydew)\ **Post date:** [August 26, 2011, 9:31pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/7 "2011-08-26T21:31:00Z")
Looks like fennel to me. If it smells aniseedy, then it is. Rinse under cold running water, remove the outer leaves and trim the base. Leave the bulbs whole or cut into halves or quarters. Boiling takes 45 mins if whole or half an hour if halved. 1 1/2 bulbs per serving. The feathery leaves go well with fish. You can also slice them thin and braise them. At least that’s what my cookbook says. I don’t like them myself - I don’t like aniseedy flavours. YMMV. ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [August 26, 2011, 10:13pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/8 "2011-08-26T22:13:25Z")
> [@The\_Devil\_s\_Grandmother](#): > > My SO makes a great dish based on Lydia of Italy’s [fennel, sausage and olives](http://www.kitchenchick.com/2007/04/sneak_preview_l.html). That looks pretty yummy. I’m thinking I may throw it into the veggie pasta whatever – they put fennel in Italian sausage, right? So it would fit in. ---
**Author:** ![fumster](https://avatars.discourse-cdn.com/v4/letter/f/e9c0ed/32.png) [@fumster](https://boards.straightdope.com/u/fumster)\ **Post date:** [August 26, 2011, 10:32pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/9 "2011-08-26T22:32:32Z")
Cut off the stems and keep the bulb. Remove the pithy stuff on the bottom. Slice into 1/4" pieces, drizzle with olive oil, and roast in the oven unto soft and slightly brown ---
**Author:** ![Scarlett67](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scarlett67/32/7387_2.png) [@Scarlett67](https://boards.straightdope.com/u/Scarlett67)\ **Post date:** [August 26, 2011, 10:35pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/10 "2011-08-26T22:35:01Z")
Yup, fennel. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [August 26, 2011, 11:49pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/11 "2011-08-26T23:49:29Z")
It’s fresh fennel. It has the texture of celery with a different taste. [Potato-fennel au gratin](http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html). You can thank me later. ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [August 27, 2011, 12:02am UTC](https://boards.straightdope.com/t/mystery-veg/594221/12 "2011-08-27T00:02:14Z")
Fennel/Anise/Finocchio use any of those words at a grocery store and that’s what you’ll get. Around Thanksgiving, we sell it by the case. And here’s your trivia for the day finocchio (or finook for short) is slang for gay in Italian. You’ll here it often if you watch Soprano’s but I know I heard it a lot growing up. ---
**Author:** ![j666](https://avatars.discourse-cdn.com/v4/letter/j/9de0a6/32.png) [@j666](https://boards.straightdope.com/u/j666)\ **Post date:** [August 27, 2011, 12:05am UTC](https://boards.straightdope.com/t/mystery-veg/594221/13 "2011-08-27T00:05:23Z")
Now that we’ve settled the vegetable issue, let’s talk about the table. Is that quarter sawn oak a veneer, or is it solid? Either way, it’s lovely. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [August 27, 2011, 12:47am UTC](https://boards.straightdope.com/t/mystery-veg/594221/14 "2011-08-27T00:47:04Z")
> [@twickster](#): > > Yeah, my first thought was dill, when I saw the leaves. It was in my CSA share today, My CSA has a “swap box” where people can discard anything they know they won’t use, and take something someone else has discarded if they want (all leftovers, as well as unclaimed shared, go to a food charity, so its not like you’re wasting food by discarding). EVERYONE was tossing back fennel. I unloaded my (gag) cilantro, and took extra! Most recipes only call for the white parts. You can toss the green stalks and dill-looking bits in the freezer, and use them to make soup. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 27, 2011, 12:56am UTC](https://boards.straightdope.com/t/mystery-veg/594221/15 "2011-08-27T00:56:20Z")
Just kill it before it multiplies. ---
**Author:** ![Miss\_Violaceous](https://avatars.discourse-cdn.com/v4/letter/m/2bfe46/32.png) [@Miss\_Violaceous](https://boards.straightdope.com/u/Miss_Violaceous)\ **Post date:** [August 27, 2011, 3:17am UTC](https://boards.straightdope.com/t/mystery-veg/594221/16 "2011-08-27T03:17:11Z")
Trim the bulb and quarter it in such a way that the layers stay together. Blanch it in boiling water until just crisp-tender, then put it in a baking dish with butter, salt, pepper, and lots of parmesean cheese. Broil until the cheese is golden brown. You won’t beat this method. Eat as a side dish or just snarf it down with some crusty bread for the melted butter. ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [August 27, 2011, 3:17am UTC](https://boards.straightdope.com/t/mystery-veg/594221/17 "2011-08-27T03:17:52Z")
> [@j66](#): > > Now that we’ve settled the vegetable issue, let’s talk about the table. Is that quarter sawn oak a veneer, or is it solid? Either way, it’s lovely. Solid, an inch and a half thick, six feet long. Retired library table. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [August 27, 2011, 3:29am UTC](https://boards.straightdope.com/t/mystery-veg/594221/18 "2011-08-27T03:29:23Z")
But how much butter did you put on it? Library tables require a surprising amount. ---
**Author:** ![j666](https://avatars.discourse-cdn.com/v4/letter/j/9de0a6/32.png) [@j666](https://boards.straightdope.com/u/j666)\ **Post date:** [August 27, 2011, 8:32pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/19 "2011-08-27T20:32:50Z")
> [@twickster](#): > > Solid, an inch and a half thick, six feet long. Retired library table. Makes you wonder why people ever invented table cloths. But I wouldn’t use butter unless it was clarified. ---
**Author:** ![shantih](https://avatars.discourse-cdn.com/v4/letter/s/f6c823/32.png) [@shantih](https://boards.straightdope.com/u/shantih)\ **Post date:** [August 27, 2011, 10:51pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/20 "2011-08-27T22:51:17Z")
Fennel is delightful (and that’s definitely fennel, but you already know that). I love it in a salad with cherry tomatoes, ripe avocado, yellow or orange peppers, and feta. Toss it all with red wine vinegar and olive oil and start making yummy noises. [Next page](https://boards.straightdope.com/t/mystery-veg/594221.md?page=2)