Luckily, you have a few options when it comes to chopping the vegetable: you can either cut your fennel bulb with or without ...

After rinsing your fennel with water and patting it dry, slice off the root at the bottom of the bulb. Because fennel is ...

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

Cut the thick root end off the fennel bulb, and slice the bulb as thinly as possible; add to the same bowl as the radishes. Chop any fennel fronds, and add them to the bowl as well. Set aside the ...

What other meat dishes do fennel bulbs (as opposed to fennel seeds ... and yet also adds background depth and flavour to dishes. Thickly slice it after trimming off any dodgy looking layers.

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

For Garten's recipe, you'll then thinly slice the bulb halves crosswise — which should make about two cups of fennel. Pro tip: Don't throw out your stalks and fronds! Stewart recommends using ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Trim the fennel, reserving the fronds for garnish, Slice the bulb thinly. Cut the onion into a fine dice. Crush the garlic clove. Season your hake fillets with sea salt and freshly- cracked black ...