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.
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 - maybe they’re worth checking out?
Fennel.
Puree it. Roast it. Thin slice and sautee it.
I have made a fennel and smoked salmon salsa that was exquisite.
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.
Heh. Good point.