YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!
When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.
I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!