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fennel sliced into half moon pieces on a cutting board with a knife
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How to Prepare Fennel

Learn how to cut a fennel bulb (video included).
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 73kcal

Equipment

  • Chef's knife
  • Cutting board

Ingredients

  • 1 bulb fennel

Instructions

  • Slice off the stalks and fronds. Discard or save for later use. The fronds can be used in the same ways as herbs, and the stalks can be used like celery in soups and stocks.
  • Remove the root end, and slice the bulb into quarters. Remove the core from each quarter with your knife.
  • Peel apart the layers, and slice into your desired shape and size. If a recipe calls for shaved fennel, cut it very thinly with a sharp knife to make "shavings."

Video

Notes

  • Fennel can be enjoyed raw, roasted, or cooked in soups or pasta dishes.
  • Fennel bulbs can be stored in a sealed bag in the fridge for about a week. Before storing, remove the stalks and fronds.
  • Sliced fennel will last in an airtight container in the fridge for a few days.

Nutrition

Serving: 1bulb | Calories: 73kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 122mg | Potassium: 969mg | Fiber: 7g | Vitamin A: 314IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 2mg