Cafe Liz

Carmelized fennel root

May 9, 2010 at 10:00 pm | Tags: dairy, fennel | 4 Comments

They say that people either love licorice or hate it, and the licorice battleground happens to fall right through the middle of our household. Since fennel has what I would describe as a licorice flavor, I’ve never been a big fan. But this recipe, which I’m blatantly, um, borrowing from renowned Israeli chef Rafael Cohen, made me love fennel — at least, so long as its caramelized in butter and sugar.

The preparation is quite easy — basically, you’re steaming the fennel, sliced open and lying in a pool of butter and sugar, until its soft, and the underside has turned a caramelized brown. It’s also perfect for spring, because what better way to enjoy the season than to sink your teeth into a juicy green vegetable?

I should probably mention that I found huge, beautiful organic fennel roots at the Tel Aviv Farmer’s Market at the port, which is now being institutionalized with its very own building there. Continue reading Carmelized fennel root…

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White asparagus and purple potatoes with emmenthal and fennel

June 16, 2009 at 1:00 am | Tags: asparagus, cheese, dairy, fennel, potato, purple food, vitelotte | 2 Comments

white asparagus purple potatoes

This mild-flavored dish plays with colors — white asparagus, purple potatoes. OK, maybe for some of you white asparagus isn’t such an oddity, but around here it is. In fact, it’s just beginning to make its presence felt in the market, as I described in a newspaper article. Continue reading White asparagus and purple potatoes with emmenthal and fennel…

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Kosher vegetarian recipes from my kitchen in Tel Aviv

Carmelized fennel root

White asparagus and purple potatoes with emmenthal and fennel

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