HOW TO PREPARE FENNEL

• Cut off the stems and fronds. Don’t throw the fronds away: They can be used as garnish.
• Trim and discard a very thin slice from the bottom of each bulb.
• Remove any bruised or tough outer layers.
• Cut the bulb in half through the base and remove the triangular shaped core.
• Cut each half again and you will have 4 quarters. Cut into thin strips or, if recipe indicates, leave the bulbs in 2 halves and slice it.

Cut the bulb in half through the base and remove the triangular shaped core.

Cut each half again and you will have 4 quarters. Cut into thin strips.

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