Prepare a grill for medium-high heat. The fronds can be added to a salad or to tossed with sautéed vegetables. If I plan to roast fennel, I slice it 1/2-inch wedges. Cut your fennel. Then cut the fennel into columns with a sharp knife. It is perfect caramelized, on pizza, in a soup, over a salad or braised. 3. Fennel is not only tasty but high in Vitamin C and fiber. To chop the fennel, we're going to cut it first in half and then, we're going to cut out this little core, right here. Save the stalks for broth. Rinse any dirt or debris off the fennel in cool, running water. It can be eaten cooked or raw and all parts of it can be eaten. Once you learn how to cut it properly, you will be adding fennel to everything! Using fennel in your cooking is a wonderful way to add fresh flavor to your favorite dishes. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Fennel salad recipes (see below) are a wonderful way of enjoying fresh fennel, which adds elegance and structure to salads. How to cook fennel. Place the bulb upright on a cutting board and cut it in half vertically. How to cook fennel in the oven. How To Slice FennelNow we take our fennel bulb, trim just a little bit off of the bottom. Cooking fennel mellows out the flavours and texture. Fennel will last for about a week in your fridge, and the flavor will slowly go away as it dries out. Add 1 cup (240 mL) of white wine vinegar, 1 cup (240 mL) of water, 1 ⁄ 4 cup (59 mL) of sugar, and 2 tablespoons (30 mL) of coarse salt. After cutting all of the bulbs, you should end up with 32 small fennel wedges in total. I cut it in half vertically and then cut each half into several wedges. How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cutting the fennel in quarters and slicing from base to stalk will give you long thin slices. If you cut a fennel bulb and leave the core intact, it can act as an anchor to hold bulb layers together. Freshly cut fennel should be wrapped in damp kitchen paper and stored in the fridge. The Spruce. your username. Grill fennel until lightly charred, about 4 minutes per side. Dice the Bulb. To dice, keep the core intact and cut through the bulb (pole-to-pole) in a series of narrow, side-by-side cuts. Photo by: Julie Martens Forney Julie Martens Forney. To do this, cut the fennel into slices with a knife or slicer, briefly turn it in a little flour and fry it in the pan. Second: Taking a hold of the outer most green stalk, pull it off of the bulb and part of the bulb will come with it and taking all the dirt and grossness that goes along with it. Top with grated fresh parmesan and enjoy as a snack or a side dish. First remove any brown or cracked parts of the bulb, then cut off the stalks and fronds. To start, trim off the stems. Cutting the fennel into columns: To cut the fennel into columns, cut the tuber in half along the stem. Now spread out the fennel seeds … Wondering How To Cut Fennel Or When To Use It? Fennel is a short lived perennial that blooms best in the second year. Cut the clean and trimmed fennel bulb into spears or bite-size chunks. How to Cut Fennel. It will last for up to three days. If you have quite young fennel, the stalks will be tasty, too, and you should chop them up and add them to the pile, although know that older fennel might have stalks with hollow, dry interiors and less flavor. To roast the wedges, spread them cut-side-down on a baking sheet with a little space between each one. First, cut the bulb away from the stalks. Cutting the fennel in half and slicing down across the bulb will give you boomerang shaped slices. You can also put the fennels in a paper bag and shake it firmly to release the seed heads. Whether chopping the bulb to offer a licorice-y crunch to salads or using the delicate fronds as a garnish, this bulb is versatile and packed with flavor. Place the 32 fennel wedges into a large bowl. Then, make a lengthwise cut across the center of each half. The plant's bulb can be used in a variety of ways. Cut the bulb into quarters through the core. Always use the knife from top to bottom. Fennel Recipe with Shrimp How to Buy and Cut Fresh Fennel. What to do with Fennel? Add 1/4 cup of olive oil, 6 coarsely crushed garlic cloves, 1 tablespoon of thyme, and 1/8 teaspoon of crushed red pepper to the bowl. Hold onto the fennel with your non-dominant hand, taking care to keep your fingers out of the way. To get long slices of fennel, first cut off the stalks and fronds and set them aside. Cut the bulb in half. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. You will not be using them for the cooking process, but you can set them aside to eat raw later. How to store fennel. To store fennel seeds, remove the seed heads from the fennel. Slit one side of the fennel bulb with a knife and peel of the layer, similar to peeling an onion. So whenever you’re looking for a raw salad ingredient or a warm vegetable side dish, fennel is a tasty all-around choice for both. Then, we're going to chop our fennel into pieces, and then cross cut. What is Fennel? Simply place the little piece you saved in a shallow dish, glass, or jar of water, with the base facing down. Now cut each cored fennel quarter into lengthwise slices, to your desired thickness. Using a sharp knife slice off the bottom of the bulb, and slice longways. Spring is fennel season. The Spruce . Love it or hate it, you can’t deny that fennel offers a certain je ne sais quoi to any dish. your password It's easy to cut fennel, and since the entire plant can be eaten you won't have to waste a single bit!Of all the root vegetables, fennel is one that cooks might not know much about until the Regrowing fennel plants is very easy. Then cut the two halves in half again. How to Cook Fennel? Cut the bulb into quarters or into slices, depending on what your recipe calls for. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Cut a fennel bulb into thin slices. Position the fennel halves cut-side down on a cutting board. This can easily be done with a paring knife. Cut off the root end of the fennel bulb. Cut a fresh fennel bulb into quarters or eighths, depending on size, toss with olive oil and vinegar, and roast on a baking sheet until tender (try 20 minutes at 400 for starters). Log into your account. It has a core inside that can be cut out and discarded. 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. Of all the root vegetables, fennel is one that cooks . Fennel can be cut back early in the season to encourage bushier growth and should be deadheaded for seed harvest and to prevent over seeding of new plants. This kind of cut is great in salads, for instance, or, if sliced thickly, as part of a crudité platter. Leave a little bit of stalk in the lower part of each quarter so that the vegetables do not fall apart while cutting. 2. Roast (40-50 mins). See our favourite fennel recipes. This versatile and sweet vegetable has a slight anise (licorice) flavor and a snappy texture. It readily re-seeds and while not considered invasive, it has certainly earned its reputation for aggressive growing. Some recipes call for the removal of the triangular core. The edible parts of fennel are the bulb and the dill-like fennel fronds. Welcome! Cut each fennel bulb into 8 wedges. Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. You can smell the liquorish when you do that dice of fennel. With the help of a knife, cut the seeds gently. Put the fennel in a roasting or baking pan or on a baking sheet. Cut into very thin slices for salads (a mandolin is good for this). Store the Fennel Seeds in a Jar. First, I clip off the stalks so that I’m left with the white bulb. Cut the stalks from the top of the bulb, then remove any tough outer layers. To dice fennel, use the same rules as for dicing an onion. Peel off any outer layers of the bulb that have wilted. It goes well with many other vegetables – and one great advantage is that you can enjoy it raw, fried, or cooked. Place the quartered pieces on a baking sheet along with other vegetables such as tomatoes and peppers and a few sprigs of thyme. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper. Dicing Fennel. Best Way to Cut Fennel. Simply delicious. After washing your fennel, use a sharp knife and cutting board to slice the fennel. This type of slice works well for grilling because the layers won’t fall into the coals. Does fennel help you lose weight? Fennel bulbs come from the carrot family of plants (who knew?!). Fennel trimmings don't have to be thrown away. Cut the fennel into wedges through the core, making sure you keep a piece of core in each wedge. If you’re planning on using a vegetable peeler, the fennel is easiest to work with when it’s in quarters instead of halves. When you cut up your fennel to cook with, leave this base and just a little bit of the attached bulb intact. Then remove most of the branch. Then, cut the halves into quarters. Dicing fennel is much like dicing an onion. How to cut up fennel: First: lay the fennel bulb on its side and cut off the little rough spot on the very bottom. Using a sharp knife, cut the fennel into very thin, 1 ⁄ 4 inch (0.64 cm) slices and set aside. Store the trimmed bulbs, stalks and leaves in the refrigerator for five to seven days. Boil or steam (up to 20 mins for a whole head, or up to 12 mins for wedges). When you buy fennel at the store, it might simply be the bulb, or it might include the bulb, stalks and fronds. I usually try to shorten mine before the seeds drop, otherwise I have fennel coming up everywhere. And that's how you chop fennel. Combine pickling ingredients in a small saucepan and boil. There are a couple of ways to prepare fennel, try to cut the bulbs when you are ready to use them. Breaking News. The bulb is the bottom part that is big and round. Fennel can be eaten raw, cut into sticks or wedges and dipped into sauces or olive oil as an appetiser. 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