Fun with fennel in soup and salad
The versatile vegetable is best in winter.
Fennel is a crunchy, anise-flavored, bulb-like vegetable with edible stalks, fronds and seeds that is at its best during winter. It has been known to mankind since ancient Greece, but judging by the number of questions I get from curious shoppers whenever I fill a bag with fennel bulbs at the supermarket, it looks like not many know how to use it.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman