This is a fennel. It looks like a bagpipe. I only know about this veggie after I migrate to Australia. It taste like an intense celery. It is a very versatile ingredient. You can eat it raw, boil, braise, stew, make puree and even ice cream according to Masterchef. The fronds can be saved for garnishing.
Aunt never cooks with it because it's a western veggie and she can't cook with it confidently.
Aunt never cooks with it because it's a western veggie and she can't cook with it confidently.
She was quite surprised and impressed that I dare to cook with it. I was surprised that my aunt who can cook so many things is intimidated by it.
The first time I cooked the lamb shank, it was so so and after that I never touched the fennel again until today. It's cold rainy winter and I wanted hot soup. The second time I cooked it?
The first time I cooked the lamb shank, it was so so and after that I never touched the fennel again until today. It's cold rainy winter and I wanted hot soup. The second time I cooked it?
Purrrr-fection
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