Once it's peeled, trim off the root end of the bulb. To make thinner sliced strips, you'll want to remove the core first. Remove any tough outer layers of the fennel and discard them. This kind of cut is great in salads, for instance, or, if sliced thickly, as part of a crudité platter. As you can see, you end up with slices that each include the bulb's layers, held together by the core. Rest the fennel on its side on a no-slip cutting board. Cutting a wedge will make your fennel quarters easier to eat. Pair fennel with shrimp, salmon or your favorite fish. The main thing you want to decide when slicing fennel is whether to do it with the core in or out. Stir in toasted almonds just before serving. Using a sharp knife, cut a thin slice off the root end of the fennel bulb. Place one hand toward the top of the fennel bulb to steady it. Press down with the safety guard to secure the bulb, then quickly run the bulb across the blade to shave it into thin slices. Post whatever you want, just keep it seriously about eats, seriously. Position one fennel half base side down on the mandoline or slicer. Trim the base of the fennel bulb and then halve and core it. Place the fennel in the dish and salt and pepper lightly; Add 1 cup of chicken or vegetable stock and sprinkle with Parmesan cheese. Thinly slice to add crunch to fall salads, use it in place of onion to perk up tomato soup, or braise it with chicken or pork for a savory dinner. Credit: Trim off the fennel stems. Slice the fennel into larger, thin pieces. How far apart you space the vertical and horizontal cuts will determine the final dice size. Each quarter will have a quarter of the core attached to it. This versatile and sweet vegetable has a slight anise (licorice) flavor and a snappy texture. You can also cut back to reduce pest or disease issues; trim off any damaged sections, all the way to the ground if you must, and the new growth will most often be healthy and free of the pests that plagued the old growth. Offers may be subject to change without notice. Thinly shave the bottom of the bulb away. To do that, start by quartering the bulb through the middle. Stack the thin panels of fennel on top of each other and slice them across 1/4 inch at a time to make small matchstick-like pieces of fennel. When it's cored, you can choose between two ways of slicing the fennel: pole to pole (with the knife parallel to the line running from the root end to the stalk end), which produces straighter slices; or orbitally (with the knife perpendicular to the pole-to-pole line), which produces more rounded slices. Thinly slice to add crunch to fall salads, use it in place of onion to perk up tomato soup, or braise it with chicken or pork for a savory dinner. For chopping fennel, slice the half bulb lengthwise, and then come back and chop widthwise. Most fennel bulbs look a bit bruised, dirty, and dinged on their surface. Make sure to thinly slice it to get a similar fennel-like vibe. If you like, reserve a few of the fronds (the wispy bright green parts) for garnishing. Lay the quartered fennel on one of its cut sides, and slice thinly from root to tip while using your nondominant hand to hold the quartered fennel steady. Make this spicy, tingly, salty, crunchy, addictive chili condiment your own. 3. Using a large sharp chef's knife, slice off the bottom of the fennel. First off, you'll need a sharp knife and a vegetable peeler. This means you can either leave it in or cut it out. Pull off and discard any discolored parts from the bulb. I'm a big fan of the Y-peelers made by Kuhn Rikon. The best cooking method for the most tender cut of meat around. Some HTML is OK: link, strong, em. Arrange the slices on 4 salad plates. Slice thinly starting at the root end. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Then cut the fennel into columns with a sharp knife. Cooking mellows the anise flavor and gives the bulb a soft, buttery texture. Roast. You can eat them raw, roast them, or sear them in a skillet; grilling is a good choice for this type of cut, too, since the size of the slices makes them less likely to fall through the grate into the coals below. © Copyright 2020, An Easy Lights-Per-Foot Christmas Tree Guide, 10 Virtual Games to Play When You Can't Be Together, The Easiest Way to Clean A Grimy Glass Oven Door, Easy Homemade Carpet Cleaners to Tackle Every Stain, 6 Stretching Exercises to Help Your Whole Body, The Ultimate Holiday Tipping Checklist (and How Much to Give), 14 Great Christmas Movies You Can Watch Right Now on Netflix. After cleaning, it is advisable to pat the fennel dry in order to … Keep the core and slice off layers held together by the core. These simple stretches reduce muscle tension and stiffness, Tipping etiquette for all the important people who take care of you, Expert tips to improve your skin complexion and texture, All products and services featured are selected by our editors. You'll end up with individual strips of sliced fennel. If you take the core out, you'll get very thin individual strips. Lay the quarter of fennel with the cut side flat against the top of the mandoline. Then make a series of horizontal cuts in the bulb. All products linked here have been independently selected by our editors. Set each half flat on a cutting board, and slice down through the bulb in a series of vertical cuts, being careful not to cut all the way through the root end, so that the layers remain connected. Leaving it in will produce slices that each contain multiple layers of fennel, all held together by the core. Use a dry frying pan to roast the pumpkin seeds over medium heat for several minutes. Cook until the stock is absorbed and the cheese is lightly browned about 30 minutes. Peel off any wilted outer layers. Stand the bulb upright and cut vertically into very thin slices. Fennel can be enjoyed raw or cooked. Slice or dice, mix with other veggies (beet, butternut squash, sweet pepper), toss with olive oil, and oven roast. Very thinly sliced celery, fennel, and zucchini are tossed with butter beans and a simple white-wine vinaigrette, then chilled for an hour to allow the flavors to develop in this fuss-free salad. The first thing you'll notice when fennel is past its prime is browning at the edges of each layer, so check there first. Quarter the bulb lengthwise, leaving the core intact. Don't just throw them out, though: The stalks can be used to flavor stocks, especially fish stock (a.k.a. Two natural pantry items will have it looking brand new! Cut the bulb in half from top to bottom to reveal the core. The first step is to cut off the stalks where they meet the top of the bulb. For slices of fennel, thin slice widthwise starting at the bottom of the bulb all the way to the stalks. Real Simple is part of the Meredith Home Group. Does fennel make you fart? I've seen fennel stump more than one home cook, with its wide bulb and the celery-like branches radiating off it. Here's how to slice it, dice it, or do whatever else you want with it. Slice the fennel crosswise into thick or thin slices, as desired. this link is to an external site that may or may not meet accessibility guidelines. We may earn a commission on purchases, as described in our affiliate policy. Fennel is built a lot like an onion, with multiple layers held together by a core. Fennel is a simple and robust vegetable to work with that holds it's shape whether slicing it thinly on a mandolin or deploying your knife skills. For really thin, shaved slices of fennel, use a mandoline. You now have a cleaned, trimmed fennel bulb that can be halved or quartered for roasting, sliced for salads, or diced for sautéing. While fennel is not known to be especially slippery, it is still a wise idea to hold it still on a resistant surface to prevent it from slipping away under your grasp. this website. Learn how to tell—and find out how long store-bought or homemade pumpkin pie lasts. Remove and discard any wilted outer layers of the bulb. Lay cut side down, then slice each half into ½" thick pieces. Gratin Nestle thinly sliced fennel in a buttered baking dish with sautéed leeks, sliced red-skinned potatoes, and grated Parmesan. Serve solo or over quinoa, pasta or rice. The stalk and fronds can be used in salads or as a garnish. Cutting the fennel into slices: First, cut the fennel in half in the stem’s direction. Then remove the stalk by cutting it out with a wedge-shaped knife. Real Simple may receive compensation for some links to products and services in this email on this website. Lay half of the fennel bulb flat on the cutting board and slice across the bulb to make 1/4 inch thick panels. Use this substitution ratio: 1 fennel bulb (1 to 1 1/2 cups chopped) = 2 to 3 medium celery stalks. The first step should always be washing the fennel under running water. Olivier Kugler. Always use the knife from top to bottom. They're a heck of a lot prettier than parsley leaves. fumet), and soups. To start, cut off the long stems just above the bulb. For really thin, shaved slices of fennel, use a mandoline. Subscribe to our newsletter to get the latest recipes and tips! Close the distance with fun games you can play from the comfort of separate homes. Plus, fennel is a treasure trove of goodies: There's the crisp-tender bulb, the aromatic stalks, and the herb-like fronds. Slice the chilled fennel thinly. Fennel, also known as sweet anise, is most commonly served raw, usually sliced very thinly and tossed with a bright dressing as a salad or added to green salads for a bit of extra crunch and light anise flavor. You can find more fennel coverage and recipes here. Cut the halves into quarters. If you see something not so nice, please, report an inappropriate comment. Let no unruly bulb of fennel be a source of intimidation ever again. Cut the bulb in half. Cut the fennel into wedges through the core, making sure you keep a piece of core in each wedge. Hold your knife at a 45-degree angle relative to the cutting board, and slice the core out. To add slices of raw fennel into a fresh and crunchy salad, try thinly shaving the bulb on a mandoline. 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