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Preparing Fennel
Appears in
Published 2000
Most fennel comes with at least a small section of stalk, which should be removed at a level with the top of the bulb. Save the fuzzy green leaves for a decorative garnish and chop the hard stalks for broth.
The easiest way to use fennel is to simply cut it vertically into quarters, cutting off the section of core that runs along each wedge, and then slice the quarters as finely as possible.
I sometimes like to cut fennel into decorative wedges and then serve it in vegetable or fish soups. To prepare fennel wedges, pull off and discard the outermost section of the fennel bulb (if it is cracked and browning); if it looks in good shape, leave it on and peel it with a vegetable peeler to remove the outer stringy membrane.
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