This was my first time cooking fennel, which I got from my CSA, and I was unsure if I would like it. I used canned garbanzos, so I used just a quart of (homemade) veggie broth and there was plenty of liquid for a stew-like feel. I also sauteed the fennel and onions before putting them in the pot. The recipe didn't list salt and pepper, but I used generous amounts of both, as I was using homemade broth and fresh tomatoes. Overall, I liked this OK, although it didn't wow me with deliciousness. I'm pondering sprinkling some parm. cheese to give it a little something extra. Oh, and I served it with brown rice.
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This was my first time cooking fennel, which I got from my CSA, and I was unsure if I would...