Roasted Fennel
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By Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV
High heat turns this vegetable into an even better version of itself.
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WHY THIS RECIPE WORKS
For our roasted fennel, we began by cutting the bulbs into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Covering the pieces with foil for most of the cooking time ...
