The Florence Fennel seeds from NewWorld Supermarket's Little Gardener have grown into big long fennels, not the round fat fennels unfortunately. So I decided to pick them before they became too tall and create something with them. I washed them, removed the leaves and cooked them with a tbs of butter and a little light vegetable stock until they were tender, and then I added another tbs of butter I blended them into a cream which I used to dress pasta with. It was delicious! I have a couple more fennels in the garden and this will be their destiny too!
PS: The leaves are just for decoration
Photos and Recipes by Alessandra Zecchini ©