Sunday, January 8, 2012
Ode to Fennel
Had a lovely and delicious dish with fresh sauteed fennel today in Palo Alto. Such a unique flavor. Also found out it is one of the key ingredients in absinthe. So of course I thought I'd write an ode to fennel. Or maybe even a haiku!
Crisp green fennel bulbs
sauteed, baked, roasted and raw
darling of the chefs
et voila!
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