Fennel: Loving it!

Many people who say that they do not like fennel have not tried it. I eat it raw like celery, it is crunchy and sweet just like the spice Anise of which it is made of.

I love the colors!!

Here is a recipe with fennel.

1 medium bulbs fennel

fresh ground pepper 1/2 teaspoon

1 teaspoon paprika

4 Sliced thinly sliced carrots

1 head Napa Cabbage (Asian Cabbage) It is lighter in color and taste

Cut the heads of fennel in half  and steam for 2-3 minutes until tender

Spray or grease a large frying pan and and cook until lightly brown, adding carrots, spices  and cabbage to mixture

Steam for another 5 minutes, carrots should still be crisp

Makes a nice side dish for any meal

Taken and revised from: Dries, J and Dries,I. (2002) The Food Combination Bible. Hamersmith, London. Harper-Collins