February 2021

For our roasted fennel, we began by cutting the bulbs into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Covering the pieces with foil for most of the cooking time allowed them to steam and turn creamy; we then removed the foil for the last 10 minutes of roasting so that they could turn golden and deliciously caramelized. We also tossed the wedges with salted water before covering them, which provided moisture for steaming and helped get seasoning between their layers.