Friday, June 14, 2013
have to admit that i'm producing this recipe from memory... from about thirty years ago, so I don't remember the details.
chop up fenchel and orange into bite-sized pieces, about equal amounts.
whoops, no pic of fennel
as a sauce use something dairy, like a bit of crème fraiche or whipping cream, or thin it out with a little milk or water to reduce calories; spice it a little with a touch of ginger,
(salt? pepper? sugar? dill?)
and add a few chopped walnuts.
now all you great cooks out there can advise on how to improve this recipe.