“While I love the fleshy bulbs, I often like to use the delicate tops, or fronds (sadly, they are often discarded outright) to add an elegant garnish and subtle licorice flavor to citrus and berry desserts.” —Michael Laiskonis (Le Bernardin, New York City)
RECIPES:
Fennel Soup with Orange Crème Fraîche and Croutons
Fennel and Carrot Slaw with Olive Dressing
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