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magazine cookingclub 2008 04 fennel and turnip crudites with fennel salt
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
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(5)
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
Easy
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.
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A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.
4.6
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
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(5)
Vegan
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Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
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All we are saying, is give turnips a chance.
4.0
(3.75)
Vegan
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By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.
4.3
(4.27)
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.
Vegan
Quick
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Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.
3.7
(3.67)
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
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Quick
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If you don’t have fennel, simply omit it and double the onion.
3.7
(3.73)