Fennel

Considering how versatile it is, fennel is oddly neglected. Used raw, it can be sliced paper thin with a vegetable slicer and then tossed with vinegar or lemon juice and extra virgin olive oil. To cook it, peel the fibrous stringy membrane from the outside as you would celery sticks and then cut the bulbs into wedges. Braise the wedges, in a single layer, in just enough water or broth to come about halfway up their sides.