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Onions, Stalks and Shoots

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
My favourite of these vegetables is fennel; this has a totally different character and flavour when raw as opposed to cooked, but both are invaluable for producing interesting dishes. Cooking it produces a rounded, mellow flavour. Sliced thinly and eaten raw in salads, the aniseed flavour is much more pungent and refreshes the whole mouth.
Onions and shallots can hardly be overcooked; long and gentle frying or stewing brings out the best in them, a sweet and mild softness and the most enticing smell. If you cry when peeling and cutting onions the tears stop miraculously when you rinse your hands under running water.

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