I have a bagful of beautiful fresh fennel, just harvested by a relative on Sunday. Used some bulbs to make a gratin last night with celery, bechamel, and parm & breadcrumb topping. It was very good. Now, what should I do with the trimmings? Naturally, soup comes to mind but it has such unusual flavor that I'm not sure if that's a good idea. I've used fennel in salads before, but never cooked it so this was fun and the dish was really beautiful.
How do you use this part of the fennel, or do you just pitch it?
Thanks for your help!