Fennel has a sweet, anise-like flavor and is often used in Mediterranean cooking. This guide will show you how to cut fennel so that you can use it in your favorite recipes.
Checkout this video:
Fennel Basics
Fennel is an aromatic herb with a taste reminiscent of anise or licorice. The entire plant is edible, from the bulb to the greens. Fennel is a key ingredient in many Mediterranean dishes, but can also be enjoyed on its own. Fennel can be eaten raw, cooked, or roasted. It can be enjoyed in a variety of dishes, from soups and stews to salads and sides. Let’s learn how to properly cut fennel so you can enjoy it in all its forms.
What is fennel?
Fennel, a member of the carrot family, is a hardy, perennial herb with a bulbous base that resembles an onion. The stalks are celery-like and terminate in flat, delicate leaves that resemble those of dill. Fennel’s flavor is similar to that of anise or licorice and it is used both as a seasoning and as a vegetable. Fennel is available year-round with peak season in spring and fall.
The entire fennel plant is edible – the bulb, stalks and leaves. Fennel can be eaten raw or cooked and is often used in salads, as a garnish or in combination with other vegetables. It can also be used to flavor soups, stews and sauces or to add flavor when cooking fish, poultry or pork. Fennel seeds are commonly used as a spice for baking or for flavoring sausage and other meat dishes.
When selecting fennel at the market, choose bulbs that are firm, white or pale green with no signs of browning or wilting. Avoid any bulbs that are soft or have started to sprout. The stalks should be crisp and the leaves should be fresh looking with no signs of wilting.
Fennel can be stored in the refrigerator for up to a week – wrap it tightly in plastic wrap or place it in a plastic bag to prevent it from drying out.
Fennel nutrition
Fennel is not only a aromatic herb used in many Mediterranean dishes, but it is also a good source of several important nutrients. One cup of raw fennel provides:
-26 calories
-2 grams of protein
-6 grams of carbohydrates (including 3 grams of fiber)
-0 grams of fat
-15% of the daily recommended intake for vitamin C
-10% of the daily recommended intake for manganese
-8% of the daily recommended intake for folate
-7% of the daily recommended intake for calcium
In addition to being a good source of vitamins and minerals, fennel is also a good source of antioxidants. These nutrients scavenge harmful toxins known as free radicals that can damage cells, leading to inflammation.
How to Cut Fennel
Fennel is a crunchy, refreshing vegetable that can be used in a variety of dishes. It has a mild anise flavor that is similar to licorice. Fennel can be eaten raw, cooked, or baked. It is a good source of fiber, potassium, and vitamin C. Fennel can be a little tricky to cut, but with a sharp knife and a little practice, it is not difficult. Here are some tips on how to cut fennel.
Step-by-step guide
Here is a step-by-step guide on how to cut fennel:
1. Start by cutting off the bottom of the fennel bulb, about ½ inch from the root end
2. Cut the fennel bulb in half from the root end to the top.
3. Lay one half of the fennel bulb flat on your cutting board and start slicing it into thin strips, starting from the bottom and working your way up.
4. Once you have sliced all of one half of the fennel bulb, repeat with the other half.
5. To dice the fennel, simply take each strip that you have cut and slice it into small pieces.
Tips and tricks
Here are a few tips and tricks to help you cut fennel like a pro:
-Cut off the stalks and leaves, then trim away any brown or tough bits from the bulb.
-Cut the fennel bulb in half lengthwise, then slice it crosswise into thin wedges.
-To make thin slices, first cut the fennel bulb in half lengthwise, then cut each half into thin slices crosswise.
-To make thick slices, first cut the fennel bulb in half lengthwise, then cut each half into thick slices crosswise.
-If you want to shred the fennel, use a sharp knife or a mandoline to slice it very thinly. Another option is to grate it on the large holes of a box grater.
How to Use Fennel
Fennel has a delicate anise flavor and can be enjoyed in many ways. Fennel can be eaten raw, cooked, or used as a spice. It is a versatile veggie that can be used in salads, roasted, or even grilled. In this section, we will go over how to cut fennel so you can enjoy it in any way you like.
Recipes
Fennel is a versatile ingredient that can be used in sweet and savory dishes. Here are some of our favorite fennel recipes:
-Fennel and apple salad: This refreshing salad is made with shaved fennel, apple slices, and a lemon vinaigrette.
-Roasted fennel: Fennel is roasted with olive oil and garlic, then served as a side dish.
-Fennel soup: A creamy soup made with fennel, potatoes, and cream.
-Braised fennel: Fennel is braised in white wine and chicken broth until tender.
-Fennel gratin: This cheesy gratin is made with sliced fennel, Gruyere cheese, and bread crumbs.
Ideas for using fennel
Fennel is a versatile ingredient that can be used in many different dishes. Here are some ideas for how to use fennel:
-Sliced thin and added to salads
-Roasted and served as a side dish
-Added to soups or stews
-Sautéed and served as a side dish
-Chopped and added to fish or chicken dishes
-Used as a garnish
