Trim, slice and dice fennel efficiently. Slice off the top with the tough stalks and fronds. Trim a thin slice off the base of the bulb. Cut the bulb in half, top to bottom. Cut out the pyramid-shaped core in each section. Discard any outer layers that are turning brown. Slice or dice the bulb halves. BTW: Don’t throw away the tender, leafy fronds; you can use them as you would an herb. The tough stalks can be saved to flavour soups or stews. Tenderizing fennel, pg. 257 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.