Fennel is something I periodically see at my farmer’s market and when I made daikon a week or so ago, I mused about adding the anise flavors in fennel to the turmeric and paprika infused radish. Well, I went and did it.
We separated the bulbs, stems and leaves. I froze the leaves for later and put the stems and bulbs into a bamboo steamer.
I cooked my daikon as before, adding a few chopped leaves to the reduction I made while deglazing the pan with a crisp pinot gris diluted.with water. This works without the wine too but I dig wine. I poured it over the fennel before serving it.
We also steamed some rutabaga. When it was soft we mashed it and mixed in some Daiya and Earth Balance buttery spread. I would do it again, It was a weird alternative to mashed potato. I like weird, especially when it involves buttery dairy-free cheese. Next time that I mash rutabaga I plan to make 2 changes: substitute nutmeg for Daiya and use a food processor instead of my favorite mashing man for a more even texture. They’re kind of fibrous.
This was definitely an experiment. Overall I was pleased with how it worked out, especially using so many ingredients that aren’t common in my kitchen.
This is Christie and Brent, signing off!