Delicious. I have to beg you to try roast fennel - next level. I always use the fennel stalks for soups and stews, like celery. No waste. Also, try very very thinly (mandolin) slicing it into a bowl with thin sliced red onion, and sprinkle some salt and pepper and a dash of vinegar (sherry vinegar is nice, but any pale vinegar is good). Leave for about half an hour to wilt and absorb the flavour, then sprinkle with crumbled fetta, capers and finely chopped parsley. Yum.
Thanks I'll have to try roasting it! We have the rest of a bulb in the fridge left. We signed up for 2 CSA's this year and we got a bulb of fennel from each so that was great.
Eating it raw sounds interesting I'll have to give that a try. It's one of the veggies that I love to eat but haven't tried many of the ways to eat it just out of confusion of what to do with it lol