Next time you're making a stew, throw in a teaspoon of ground fennel seeds and a couple of whole anise seeds. Prepare to be amazed.
If you're more intent on using the vegetable, try very finely sliced fennel (use a mandolin slicer), perhaps mixed with some similiarly sliced white cabbage. You could toss it with a bit of vinegar, oil, and ground pepper, or you could even pickle it for a couple of hours (vinegar, sugar, salt, pepper). Goes well with pork tenderloin, pork roast, or roast chicken. The point is, fennel is not supposed to be a major ingedient in your meal. It's not being sold in bulk like carrots, potatoes or beets, but rather in packs of 1-3 (at least around here in Denmark), like chili peppers or ginger. You want to use it as a spice, essentially. -- You received this message because you are subscribed to the Google Groups "BGG Down" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/bgg_down. For more options, visit https://groups.google.com/d/optout.
