Moist cooking methods-braising, boiling-mellow fennel’s flavor while rendering its texture tender and silky.
For a light salad-the kind you might have before or after a big meal-⅛ inch or thinner is best. For a hearty salad with citrus, nuts and cheese, ¼-inch-thick slices are good. Cutting across the long fibers keeps the slices crunchy but not stringy. Find the recipe below.Īubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Rabenįor a salad, I like to slice the halves crosswise, preferably with a mandolin slicer. In an Alfredo pasta, the flavor of fennel combines with leeks to elevate the classic cream sauce. You’ll want to keep the core intact to hold the layers together in some cases, such as when you cut the fennel into wedges for braising. Use a paring knife to cut away the core, which is dense and takes longer to cook than the rest of the bulb. Next, cut the bulb in half lengthwise, from the stem end through the core. Another approach to dealing with a stringy exterior is to remove the very outermost layer with a vegetable peeler, as you might peel a tough stalk of celery. The outer layer of fennel can be particularly fibrous, so I sometimes pull it off, though you risk losing a lot of fennel that way if your bulb is small. The stems are great chopped, in a soup or a pasta, and the fronds will work anywhere you’d use fresh dill. Every part of fennel is edible, so I like to put the whole vegetable to use. Your fennel may still have stems and possibly fronds attached at the top, though some supermarkets trim those off. The bulb consists of thick layers connected at the base by a dense core.
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