How to Trim Fennel
Fennel is a plant that was prized by the ancient Greeks, who called it marathon and named a battlefield after it. This plant's popularity has spread across the world. Today, it's a popular ingredient in many cuisines, including Mediterranean. In order to use fennel, it must be peeled. The fennel looks rather like a cross between a bulb and an onion, with feathery leaves that resemble an asparagus'. With a sharp knife, you can include this versatile plant in dishes of your own. Does this Spark an idea?
Instructions
-
-
1
Clean the fennel before cutting it to make sure any dirt or impurities are removed.
-
2
Cut off the stalks from the fennel if the stalks haven't already been removed. If you would like, you can slice up the stalks and use them as well, either cooked or raw. The feather leaves are edible also, and look quite nice as a garnish.
-
-
3
Remove the outer layer from the fennel with a knife. This will make the process of trimming the fennel easier.
-
4
Examine the fennel. If the layer you exposed seems tough, remove another layer.
-
5
Cut the fennel in half, then in half again. These quarters can be roasted or cooked in butter in a saucepan.
-
6
Use a knife to slice the fennel into thin slices. These slices work well in soups, sauces, and sautes.
-
7
Cut the fennel into quarters. The fennel has a harder center. Cut next to the core, keeping it intact, and cut the outer layers into wedges. Cook the wedges separately. Cut the core into thin slices and cook in butter.
-
1
