All in Favor of Fennel Say "Aye"

Aye! See those roasted veggies up there? That's fennel and cauliflower, roasted in anticipation of making a soup. I had visions of an earthy, silky, smooth soup, inspired by the rainy days we've been having. But you know what? These veggies never made it into a soup. They smelled SO good when I pulled them from the oven, that I pretty much ate them for lunch right there on the spot. The fennel was the real culprit - I was defenseless. My soup never even had a chance. If you think you're not a fan of fennel, try roasting it with a little bit of olive oil and kosher salt (high heat - 400 degrees - until it's caramelized). The licorice flavor and aroma of the raw bulb melt away, leaving a savory, rich morsel of goodness. So that's pretty much all I have to say - just try it. And next time, if I can avoid the temptation, I'll work on bringing you a soup recipe. But I wouldn't count on it...