How to Cut Fennel
How to cut fennel in a few simple steps. Trim the stalks, halve the bulb, and slice or dice for salads, soups, or roasting.
Servings: 1 serving
Equipment
Ingredients
- 1 fennel bulb washed and dried
Instructions
- Cut the stalks off just above the top of the bulb of fennel, remove and reserve the fronds and the stalks for a later use.
- Remove ¼ inch of the root end of the fennel and discard. Remove any tough outer parts of the fennel bulb.
- Stand the fennel bulb up on the cut root end and cut in half.
- Lay each half on the cutting board and carefully cut thin slices from one end to the other. If you’d like, you can then rotate the fennel and dice them. Use as desired in recipe.
Notes
My Top Tip: Save the fronds. They have a milder version of the same anise flavor as the bulb and are good chopped and used the way you'd use dill or fresh herbs.
Storage: Keep it in the fridge in a produce bag in the vegetable crisper. If storing for a few days, cut the stalks and fronds off before storing. Like the tops of carrots, they draw moisture out of the bulb, drying it out faster. Five days is about its limit in the refrigerator. Freezing: The tougher stalks and feathery fronds are both freezable. But the bulb does not freeze well. The stalks can be tightly wrapped or packaged.
Storage: Keep it in the fridge in a produce bag in the vegetable crisper. If storing for a few days, cut the stalks and fronds off before storing. Like the tops of carrots, they draw moisture out of the bulb, drying it out faster. Five days is about its limit in the refrigerator. Freezing: The tougher stalks and feathery fronds are both freezable. But the bulb does not freeze well. The stalks can be tightly wrapped or packaged.
Nutrition
Calories: 73kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 969mg | Fiber: 7g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 2mg
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