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Turnip Report
Jul. 1st, 2014 05:15 pmI should mention the fennel fronds. The bulb got fried, the stems went into the broth. I chopped up one big frond and sprinkled it over a cucumber and tomato salad, with really sweet balsamic vinegar. It was interesting!
First, you had the taste of the vinegar. Then that wore off and you tasted the bulky salad bits. After that came the sweetish fennel flavor. Really sweet balsamic vinegar and chopped fennel fronds would probably have this same flavor effect with the body of any salad -- from arugula and goat cheese to mixed greens and onions. If you like your food interesting, that is.
First, you had the taste of the vinegar. Then that wore off and you tasted the bulky salad bits. After that came the sweetish fennel flavor. Really sweet balsamic vinegar and chopped fennel fronds would probably have this same flavor effect with the body of any salad -- from arugula and goat cheese to mixed greens and onions. If you like your food interesting, that is.
