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.