Tuesday 15 October
Since we are growing wild (and
only vaguely bulbous) fennel in our backyard garden, we need recipes like this
to use it up.
We didn't add the pernod, nor did
we grind the fennel into smoothness - it was delicious with the little lemony
bits.
To add some protein, we made an
herb omelet with torn up bits of basil and chopped scallion greens added to the
four whipped eggs, and swiss and goat cheese folded into the center.
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