# Mystery veg

**URL:** <https://boards.straightdope.com/t/mystery-veg/594221>\
**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:** 6\
**Page:** 2

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**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\
**Post date:** [August 29, 2011, 10:20pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/21 "2011-08-29T22:20:56Z")

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Some of these recipes sound great, and I’ll definitely try one or two of them – but for this bunch, I chopped and sauteed it for the ratatouille-style pasta sauce: eggplant, zucchini, green and red peppers, onion from the CSA; a couple of cans of diced tomatoes, drained; pound of hamburger, browned. Garlic and oregano in addition to the fennel.

Very tasty.

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**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\
**Post date:** [August 30, 2011, 1:54pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/22 "2011-08-30T13:54:01Z")

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Yep, that there’s fennel. Use the feathery ends as garnish, cut the stalks in about 1 1/2" inch bits and do whatever you’d like to them: saute, use raw in a salad, bake, you can’t go wrong. Chef Anne Burrell trims out the center bulb, rather like how you’d core a cabbage - you get rid of the center fibrous core that’s not really edible. (I have such a girl crush on Chef Anne; she’s my current chef crush. Sorry Alton.)

She’s got some recipes on [Food.com](http://Food.com) - maybe they’re worth checking out?

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**Author:** ![ministryman](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@ministryman](https://boards.straightdope.com/u/ministryman)\
**Post date:** [August 30, 2011, 5:25pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/23 "2011-08-30T17:25:56Z")

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> [@twickster](#):
>
> What is [this](http://i56.photobucket.com/albums/g161/twickster/misc%20shit/mysteryveg001.jpg)and how do I prepare it?

Fennel.

Puree it. Roast it. Thin slice and sautee it.

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**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\
**Post date:** [August 30, 2011, 5:51pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/24 "2011-08-30T17:51:43Z")

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I have made a fennel and smoked salmon salsa that was exquisite.

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**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\
**Post date:** [August 30, 2011, 8:40pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/25 "2011-08-30T20:40:06Z")

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Before I saw the picture I assumed the answer would be saute it in olive oil with garlic, because when I participated in a CSA whenever I or anyone asked “How do I cook this?” the answer was ALWAYS “Just saute it in olive oil with some garlic”

Enjoy your fennel.

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**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\
**Post date:** [August 30, 2011, 8:52pm UTC](https://boards.straightdope.com/t/mystery-veg/594221/26 "2011-08-30T20:52:38Z")

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> [@gwendee](#):
>
> Before I saw the picture I assumed the answer would be saute it in olive oil with garlic, because when I participated in a CSA whenever I or anyone asked “How do I cook this?” the answer was ALWAYS “Just saute it in olive oil with some garlic”

Heh. Good point.

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