I have never eaten fennel. It looks kind of interesting. Anybody have any ideas for fennel.
The most interesting recipe I found was for braised fennel.
It calls for the fennel to be cut in wedges and browned in a skillet with butter. Then some white wine and chicken broth is added. The lid is put on and the fennel is allowed to braise for about 20 minutes. The fennel is removed and the broth is reduced to a sauce. Add butter, parsley and lemon juice to the sauce and pour over fennel and serve.
I would have posted a link but it is a "view for pay" section of Cook' Illustrated so I didn't bother.
Somewhere it said this stuff tasted like Star Anise. Does this stuff really taste like licorice?