Home Cooking

Does fennel always turn a translucent light green/gray when you cook it?

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Does fennel always turn a translucent light green/gray when you cook it?

Webley Webster | Mar 21, 2005 04:56 PM

I love fennel and have tried cooking it a couple of ways. I've parboiled halved bulbs for 10 minutes, then sliced them and sauteed them (I think I got this method from a Marcella Hazan or Mario Batali book); and, I've sauteed them without boiling first. The results are usually very tasty, but the end result is always an unappetizing color, a dull, translucent greenish-gray. Is that just the way it is with fennel, or are there some "tricks" to cooking this stuff that I don't know about?

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