Saturday, February 27, 2010

Fennel 101

This is fennel. Isn't is beautiful?  I really, really love fennel!  It has a mild licorice flavor and I am a huge licorice fan.  Fennel is great alone but also a wonderful addition to salads, roasted with other vegetables, sauteed with fish dishes, and a lovely addition to tomato & sausage dishes...the list goes on.  Here is a little primer on how to prepare fennel. 

Chop off the stalks --these are edible but better used in stocks or the feathery leaves can be used as a garnish.  The bulb is what we are interested in here.

Next, rinse the bulb under cold water and dry with a paper towel.  Now, cut the ends off and peel away the first layer of the bulb if it has any brown spots.
Now, cut out the core which is tough.
The bulbs have been cored and are ready to be sliced.

2 comments:

  1. Thank you. This was very helpful.

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    1. It is my pleasure! Thanks for commenting, Cynthia!

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