Thursday, April 2, 2009


I was shopping at the K&Y vegetable stand on my way home from the gym and I noticed some fennel up front. I've long known about fennel's aromatic, carminative, diuretic, stimulant, and stomachic properties, but I've never tried cooking with it before. I had some boneless pork chops in the fridge so I sauteed everything together with some, garlic, onion and diluted brown rice miso paste. It was delicious and really easy to prepare. I put the recipe up at Epicurious. I also hear you can slice fennel thinly and add to salads.

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