Raw fennel is crisp and faintly aniseed, but high heat turns it sweet, soft and nutty while the cut sides caramelise to deep brown. Cut into wedges with the core left in, it holds its shape well enough to roast, braise or grill.
Raw fennel is crisp and faintly aniseed, but high heat turns it sweet, soft and nutty while the cut sides caramelise to deep brown. Cut into wedges with the core left in, it holds its shape well enough to roast, braise or grill.
Raw fennel is crisp and faintly aniseed, but high heat turns it sweet, soft and nutty while the cut sides caramelise to deep brown. Cut into wedges with the core left in, it holds its shape well enough to roast, braise or grill.
Raw fennel is crisp and faintly aniseed, but high heat turns it sweet, soft and nutty while the cut sides caramelise to deep brown. Cut into wedges with the core left in, it holds its shape well enough to roast, braise or grill.
Raw fennel is crisp and faintly aniseed, but high heat turns it sweet, soft and nutty while the cut sides caramelise to deep brown. Cut into wedges with the core left in, it holds its shape well enough to roast, braise or grill.
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