Despite the fact it’s taken me almost two full years to finally tell you about this fennel, it’s been one of those ‘secret weapon’ recipes of sort; the type I pull out time and time again when I am in need of something simple, yet stunning, and crave something that is familiar and consistent at the same time.
Thank goodness it tastes so much better than it looks.
In truth, I’ve photographed this recipe on numerous occasions now, and each time with great intentions of both posting and waxing poetic about it. Unfailingly, I’ve uploaded the pictures, and squinted and squirmed. No matter in which light, no matter at what angle, and with absolutely zero positive correlation to the amount of wine I’d consumed, I just could not make the photos look appetizing.
Each time I’d find myself gazing upon a tangled and snarled mire of brownish-yellow mush, and fear that I would somehow come off as inauthentic or desperate whilst singing the praises of something that was just so…..comely.
After making this dish to much fanfare for two Thanksgiving dinners, one Easter brunch, and countless nights with friends at home, I’ve decided that no matter how warty this unsightly little fennel dish’s nose is, I don’t care — it’s just too perfect not to share.
