Fennel is a crunchy and sweet vegetable with a bulb made of overlapping, firm layers. Chef Jarrett Stieber's recipe this week calls for the fennel to be sliced, and here’s how to do it.
Your first step, if they are there, is to cut the fronds from the bulb. These fronds can be used in salads or in soup stock!
Then, cut the root from the bottom, so the bottom is flat.
Next, set the bulb on its flat bottom and cut it in half.
For slices, set the halves cut-side-down and cut each half perpendicular to the fibers into slices.
For wedges, set the halves cut-side-down and cut each half lengthwise to made quarters. Then cut each quarter into thin wedges
Voila! Your fennel is ready to be cooked and enjoyed! Happy eating!