Homespun

View Original

How to Cut Fennel

Almond-Panko-Cod-4

Ever wondered how to properly cut fennel? Follow the pictorial for a step-by-step guide as Jason demonstrates. Note:  To begin, cut off the stalks from the base and set aside. This will help to get long slices of fennel.

Almond-Panko-Cod-19

1. Cut the bulb into quarters through the core.

Almond-Panko-Cod-20

Almond-Panko-Cod-21

2. Working with one quarter at a time, cut (at an angle) all but about 1/8″ of the core so that the layers are still held together. 

Almond-Panko-Cod-22

3. At a 45 degree angle, slice the base into strips.

Almond-Panko-Cod-23

Almond-Panko-Cod-24

What to do with those stalks and fronds you set aside?

STALKS

  • Add fennel stalks to a vegetable broth. They lend quite a bit of anise flavor, so use the broth with a fennel dish.
  • The stalks also freeze well in plastic bags for later use.
  • Use stalks and fronds with cooking fish. Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with the sweet fennel flavor.
  • If you're into juicing, add the stalk to your next mix of fruits and veggies.

FRONDS - Pick the fronds from the stalks and use them like a herb with:

  • In salads, especially if the salad contains fennel. They'll add just the faintest hint of licorice to each bite.
  • Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics
  • Chopped and added to marinades for fish or meat, along with garlic and other herbs
  • Added to chunky vegetable soups during the last minutes of simmering
  • As a bed for roasting swordfish or halibut fillets (both fronds and stalks)

Photo Credit: Paige Jones Photography // Sources: 1, 2