It looks like an onion, but it's not. In fact, fennel's flavor is nowhere near that of an onion. It has a subtle savory flavor with the texture of celery. Cut into pieces its top green stalks to use in recipes. Not all recipes call for removing the core, but if yours does, you want to cut away the core while still preserving as much of the fennel bulb as possible. It only takes a few minutes and then it's ready to toss into any dish you desire.
Step 1
Wash the fennel bulb under cool running water.
Step 2
Dry the bulb with a paper towel.
Step 3
Set the bulb on a clean cutting board.
Step 4
Peel any stringy fibers or bruised areas from the outer bulb by cutting away the pieces with a sharp paring knife.
Step 5
Cut the bulb from the top down to the bottom into four to six wedges. Cut it in half first and then cut the two halves into wedges.
Step 6
Cut from the top of the core piece on the slice down through the bottom. Place the knife just underneath the core and cut crosswise to slice through to the bottom of the core.
Step 7
Cut the bulb into slices as large or as small as you wish once the core is removed.
Tips and Warnings
- Cut the fennel thinly for sauteing or to use in soup. Coat the fennel pieces in egg and bread or cracker crumbs and fry. Roast fennel pieces and serve with fish, meat or poultry. Shred the fennel and use it to make coleslaw.
Things You'll Need
- Paper towel
- Cutting board
- Paring knife
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