Okay, so it wasnt really a FEST per se, it wasnt even a main ingredient. But this thing is so weird, it deserves to be in the title. When you cut in to the root, it emits a strong root beer like smell. Its ultimate fate was to be pan fried and served with a Spinach Salad. This was the prelude to Penne with fresh Pesto, and a breaded Mozzarella stuffed chicken on the side.
The Spinach salad was dressed with bacon bits, mushrooms, and balsamic vinegar. We needed the Bacon for its fat content to cook a cheese stuffed chicken breast, so the remaining bits made an excellent addition to the salad.
Theres just no easy way to stuff a filet of chicken, but Dave drew up the Secret Plan for Maximum Cheese Retention.
Overall this was a pretty tasty combination, though I cannot rightly say that the fennel added anything substantive to the mix.
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