Do you have a certain vegetable that you in principle find a good idea to eat but in practice a culinary puzzle to prepare?
I have a vegetable like that and it's fennel. I like the way it tastes, I like its fragrance, but how to actually consume it always remained a bit of a mystery. I mean, taking raw bites out of it is simply not very elegant. What is elegant on the other hand is French cuisine... always! So I figured I will go to my latest obsession the evocative, Mimi Thorisson's Manger blog, to see if there was any hope left for the poor fennel bulb. I was in total luck! (As one who searches usually is...)
I scanned the recipe for "Sausages and Fennel" picking out key words such as, mustard, thyme, butter and red wine and immediately decided to give it a try!
Since the oven was doing most of the work, I was left with the hard task of struggling against myself not to finish all of the red wine before it was time to add one cup of it to the recipe... An hour later and a bit later dinner was served. It was phenomenal! Let's just say even our two boys ate the fennel. We did end up pairing it with some fancy Belgian beers because alas the red wine did not make it to dinner.
Thank you Mimi for changing my non-consummate relationship with fennel, the flirtation is definitely on - STRONG!
Here is the recipe for the amazing "Roast Sausages With Fennel" and happy Culinary Travels!
• • • LESSONS LEARNED • • •
When you're not sure what to make, make it French!
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