How to cut fennel

Indigenous to the Mediterranean, fennel is closely related to parsley, carrots, dill and coriander. It is an aromatic and flavorful herb with a crunchy, slightly sweet flavor. The white bulb on the end is most commonly used in cooking, but the stalk, leaves, and seeds can also be used. I used my first fennel bulb when I made Vegetable Phyllo Rolls.

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I chopped off the bulb and discarded the the stalks (the bulb is laying in the bottom right corner of the picture).

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Then I thinly sliced the bulb into pieces.

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And chopped the slices up to use in my recipe!

What has been your experience with fennel? Any suggestions on how the stalks can be used in cooking?

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