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Seasonal eating: Braised fennel with panko topping

Recipes to reduce food waste

Fresh fennels are placed next to each other.
In root-to-leaf cooking, all parts of fennel — bulbs, stalks, fronds and seeds — can be used. Shave it raw into salads, purée it into soups, or braise it in the oven until it’s tender and silky. This braised fennel recipe is bathed in heavy cream and accented with nutmeg and orange zest. (Photo by Hannah Green)
By Hannah Green CDN Contributor
Root-to-leaf cooking uses all edible parts of the plant. There are no throwaway ingredients with thi

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