Preparing Fennel

Keep pieces of cut fennel in iced water - they brown when exposed to air. For flavour, choose mature bulbs that are well-rounded and plump.

Trim the top and root end of the fennel bulb, saving any green fronds for garnishing. Rinse the bulb. To cut into chunks, cut lengthwise in half. Cut each half into quarters. To slice, cut the bulb in half lengthwise and place cut-side down. Cut crosswise into slices.