1 hour ago, Katie Meadow said:Fennel is a staple for us. I often sub it for celery in various soups. And it is my go-to easy salad, just paper thin slices with a little olive oil, lemon and salt and pepper. Radishes if I have some, which I usually don't.
Interesting.. I never thought to sub it for celery, but that makes sense. I had an ex-gf that had an allergy to onions, and we learned fennel made a great substitute for it. My mom and I learned to use it in braised cabbage, and other dishes. Good stuff. It's definitely an underrated vege 
11 hours ago, TdeV said:Tell us more, please!
It's really easy.. here's my mom's version: saute onion with salt, caraway seeds. Add flour to begin a roux, then add shredded/grated squash* and a little water (or milk or cream). When soft, stir in chopped dill or fennel fronds, pepper, and sour cream or creme fraische -- oh oh, edit: and/or lemon!
This can be a meal on its own, or a side to goulas/stew. We call it tekvicový prívarok or tekvicova omáčka. Look up hungarian or slovak squash with dill. My mom's version is runnier/soupier. I hated it as a kid because of dill.. but now, apparently I'm an adult, because I really enjoy this.
* the best squash for this is a european summer type, they are white and about the size of two forearms put together. Also called marrow. I don't see them in stores, maybe more central-european dense areas (chicago, NY) might have them in markets. Mom grows them in her garden, sadly last year's seeds didn't sprout. I'd like to find some replacement seeds but haven't had luck. It may be alba cucurbita pepo.. that certainly looks like it. Sorry to ramble.
