Fennel is good raw or cooked but must be cut before serving. Usually, it is cut into wedges, slices or pieces. Here's how to do it.
Steps
Part 1 of 4: Cut the Head and Bottom
Step 1. Hold the fennel on a cutter
Put it on its side. Hold it steady with your non-dominant hand.
Since it is notoriously slippery, it is wise to place it on a sturdy surface to prevent it from slipping away as you cut it. A silicone cutter is perfect but a wooden one will do just fine. Avoid dishes or the granite counter
Step 2. Cut the stems and foreheads with a sharp knife
Remove the stems and fronds by cutting about 2.5 cm above the bulbous part.
- The stems and beards can be discarded but they have a lot of flavor so you can use them for other dishes.
- Beards are great as a garnish. The stems are good for fish stock.
- If you decide to keep them, cut the green frond from each stem. Discard damaged or brown ones.
- Rinse them in cold water and pat them dry with kitchen paper. Place them in a resealable bag and they will be ready to use.
Step 3. Peel off the woody exterior
Using a potato peeler (or other pelucchino) remove the hardest part on the outside of the fennel.
- This is especially important if it is discolored, hard or damaged.
- To remove the outside with a pelucchino, hold the tuber in one hand with the top cut against the palm and the root exposed.
- Swipe the pelucchino outside and around the perimeter from top to bottom with firm, even strokes.
Step 4. Cut a thin slice in the bottom
Use a sharp knife to remove rotten, brown, or spoiled portions. The slice should not be thicker than 1.25 cm.
- Hold the fennel to the side with your non-dominant hand and the knife with the other.
- Discard the bottom part. It usually has no jobs.
Step 5. Rinse the fennel under running water
Wash and scrub it gently to clean it well.
pat it dry with kitchen paper before continuing. If you don't dry it, the moisture can make it slippery and you could cut yourself
Part 2 of 4: Cut the Fennel into wedges
Step 1. Cut it in half
Stand it up against the clean end. Hold it with your non-cutting hand.
- Use a large sharp knife with a smooth blade.
- Make sure you make a clean cut.
Step 2. Cut each half in half
Still keeping each half standing, cut them from top to bottom making quarters.
Keep holding the fennel as you cut the quarters
Step 3. Remove part of the heart
Cut the center of each quarter by slicing away the woody part of the heart and leaving the soft one. Leave the final part of the heart intact.
You will need to keep part of the heart when quartering the fennel. Otherwise you would have nothing holding it together and it would fall apart
Step 4. Make quarters lengthwise
Continue cutting from top to bottom.
Always use your non-dominant hand to hold the fennel in place. Be careful not to cut your fingers
Part 3 of 4: Slice the Fennel
Step 1. Cut it in half
Stand it up against the clean end. Hold it with your non-cutting hand.
- Use a large sharp knife with a smooth blade.
- Make sure you make a clean cut.
Step 2. Remove the heart
Cut a quarter-like piece from the top center of each half down to release the heart.
Use your fingers to pull it out. Discard it once removed. It is not usually cooked or used for other dishes
Step 3. Arrange the fennel cutter
The cut of each half must be done with the fennel face down.
The cutting side is flat so it will be easy to hold it firmly against the cutting surface. If you have the rounded side down, it will move back and forth as you try to cut it, and the result will be irregular, jagged pieces
Step 4. Slice perpendicular and thin
Each slice should be approximately 6.35mm thick.
- The slices should be perpendicular to the fennel fibers.
- Use your non-dominant hand for holding and the other for size. Be careful not to cut yourself.
Part 4 of 4: Cut into Small Pieces
Step 1. Cut it in half
Stand it up against the clean end. Hold it with your non-cutting hand.
- Use a large sharp knife with a smooth blade.
- Make sure you make a clean cut.
Step 2. Cut each half in half
Still keeping each half standing, cut them from top to bottom making quarters.
Keep holding the fennel as you cut the quarters
Step 3. Remove the heart
Cut a quarter-like piece from the top center of each half down to release the heart.
Use your fingers to pull it out. Discard it once removed. It is not usually cooked or used for other dishes
Step 4. Place each fourth plate on the cutter
One side of each quarter must be placed face down.
The cutting side is flat so it will be easy to hold it firmly against the cutting surface. If you have the rounded side down, it will move back and forth as you try to cut it, and the result will be ugly pieces. Also, you may be able to cut yourself more easily
Step 5. Cut the quarters into small, irregular pieces
Use a sharp knife and cut the quarters into small pieces. Separate the cut layers with your fingers for more.
- The pieces should be 3 mm.
- A medium fennel should be cut into pieces that are 6.5mm or smaller.
- Coarsely chopped fennel should be 6, 5mm or larger in pieces.
- Keep your non-dominant hand in a fist or "cat's paw" shape with your knuckles out. Place your hand on the fennel to protect your fingertips as you cut. Cut carefully.
Advice
- When choosing fennel, look for it to be crunchy and clean, without marks. The top tufts should be a nice bright green.
- Refrigerate well protected fennel for no more than 5 days before using.
- Fennel pieces are good cooked with roasts and other slow-cooking foods.
- Use the wedges and chunks in soups, stir-fried preparations and vegetable mixes.
- Thin slices are good raw in salads or cooked in sautées.
