On to this week then.
As I said, the dill is going into a curry, if not today, then soon. I was thinking of doing a gratin with the turnips as I've got lots of cheese and just a bit of cream lingering in the refrigreator. That would likely use some of the spring onion and maybe the kale? I did a quick search just now and kale gratin is a thing. Not with turnips generally, but why not?
The grapefruit, I might use for the unusual grapefruit and coconut milk shrip curry I made a couple years ago. I recall it turned out well. Or I might just juice them. I could go for some grapefruit juice.
And finally, the fennel. I have very little experience cooking with fennel and a search turned up many options. I'll have to sort through them to see what appeals.
3 comments:
What did you do with the fennel?
Oh sorry, my 2 am brain isn't working. Used mine in an italian style pork dish too.
With the way the pork absorbs the flavors in a fennel and tomato braise, there's a good reason that's a classic part of Italian cuisine. I have no regrets at not doing something more innovative with it.
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