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!
Turning Veganese 
That’s an amazing plate of food. Fennel is one of my favorite things to eat, but we’ve had difficulty growing it and our local grocery never carries it. So I’m living vicariously through your fennel ;-).
For living in the middle of a sprawling cement and asphalt covered city, we’ve got some incredible farmers’ markets. I feel REALLY lucky to have that. I want to make your cashew cheese with chopped fennel leaves and smoked paprika!
that almost sounds perverted Hehe! 😉 No really, I love fennel too! Looks delish!
Dude this looks sooo bomb!!!
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