How to Julienne Fennel


Julienne is a specific way to chop vegetables, usually used in French cooking. In fact, the word "julienne" comes from the French word for "matchstick," since slicing vegetables julienne makes them into matchstick-like shapes. While it may be easy to julienne most vegetables, some round vegetables, like fennel, can be a little more difficult. Still, if the vegetable is separated into more manageable sections, it's easy to julienne fennel or any other round vegetable.

  • Cut off the leaves and stalks at the top of the fennel bulb and peel off the outer skin of the bulb.

  • Slice the fennel bulb in half and cut the core (the middle section at the bottom) out of each half.

  • Lay half of the fennel bulb flat on the cutting board and slice across the bulb to make 1/4 inch thick panels.

  • Stack the thin panels of fennel on top of each other and slice them across 1/4 inch at a time to make small matchstick-like pieces of fennel.

  • Repeat the process with the other half of the bulb.

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