I’m very intrigued about new ways to use fennel. I remember it from my early childhood, but of course it was labeled as rabbit food. Fast forward many years, and here I am with raw fennel in my fridge, seeds in my pantry, anise extract, recipes bookmarked everywhere. I can say I have a strange fascination with it now. I bought a mandolin just to slice it thin for salads.
I cut the fennel very irregularly, not by choice. I really should sharpen my knives or buy new ones. So there were thinner pieces that browned a lot and were like little licorice bites. Others were thicker so they had more balance, more raw crunch. I simply adore licorice candy, can gulf them down like, well, candy. You know how it’s a love or hate flavor.
CARAMELIZED FENNEL WITH GOAT CHEESE