So, I was braising some short ribs for dinner this weekend, and thought I'd mix things up a bit by following a recipe for short ribs which included fennel.
The recipe actually asked for two full fennel bulbs sliced thinly, and their tops chopped finely. I sliced one bulb in half and just decided there was no way I was going to pollute my dish with that intense black licorice flavor.
Does anybody actually like fennel? If so, how are you using it?
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