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Roasted Fennel
Buy fennel that is firm and not wilted. The tops are great cooked in soups and raw in salads (see above). The bulbs of fennel can be sliced thin and served raw. For roasted fennel, cut the bulb into quarters, lightly steam, and then slow roast in a pan with olive oil and salt. For an Italian-style dish, serve roasted fennel with roasted red peppers, cherry tomatoes, and grilled eggplant or zucchini.
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