How to Cut Fennel
Servings: 4
Learning how to cut fennel takes just a bulb and a sharp knife. I show four cuts, shaved for salads, wedges for roasting, diced for soups and chunks for the blender, plus how to use the fronds and store the bulb.
Ingredients
- 1 fennel fresh white bulb, with or without fronds
Instructions
- If the fennel has stalks and fronds attached, cut them off with a paring knife where they meet the bulb.
- Stand the bulb on its root end and cut it in half through the center of the narrower side.
- Cut along both sides of the core in each half and remove the wedge-shaped piece. A slightly discolored line shows where the core sits and meets the root end.
- Place each half cut side down and slice it as you would an onion. Leave the pieces in long strips or dice them further, depending on the recipe.
To Store:
- If you're not using the fennel right away, squeeze fresh lemon juice over the cut pieces and store in an airtight container in the refrigerator.
Notes
- Buying Tip: Choose a firm, white bulb without brown spots.
- Knife Tip: If your bulb is large, use a chef's knife instead of a paring knife.
- Storing: To store a whole bulb, submerge it in water with a squeeze of lemon juice in a covered container in the fridge.
- Fronds and Stalks: Use the fronds like fresh herbs; they taste mildly of licorice. The stalks can be cooked or blended into smoothies.
Nutrition
Serving: 1cup, Calories: 18kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 30mg, Potassium: 242mg, Fiber: 2g, Sugar: 2g, Vitamin A: 78IU, Vitamin C: 7mg, Calcium: 29mg, Iron: 0.4mg
