How to Cut Fennel
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 serving
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Calories
73 kcal
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Course
Condiments
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Cuisine
American
How to Cut Fennel
Description
To cut fennel, start by removing the stalks just above the bulb, reserving the fronds and stalks for garnish or flavoring if desired. Next, trim about a quarter-inch off the root end and discard any tough outer layers. Stand the bulb upright and slice it in half vertically. Lay each half flat and cut thin slices from one end to the other. For diced fennel, rotate the slices 90 degrees and cut crosswise into small pieces.
This method produces uniform slices or dice that retain fennel's mild anise flavor and crunchy texture, suitable for salads, sautés, or roasting. Saving the fronds and stalks allows you to use them for garnish or adding aromatic flavor to stocks or dishes.
Ingredients
- 1 fennel bulb washed and dried
Instructions
- Cut the stalks off just above the top of the bulb of fennel, remove and reserve the fronds and the stalks for a later use.
- Remove ¼ inch of the root end of the fennel and discard. Remove any tough outer parts of the fennel bulb.
- Stand the fennel bulb up on the cut root end and cut in half.
- Lay each half on the cutting board and carefully cut thin slices from one end to the other. If you’d like, you can then rotate the fennel and dice them. Use as desired in recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 122mg | 5% |
| Potassium | 969mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 28mg | 31% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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