- 1). When selecting fennel, look for a firm bulb and bright green stalk. It should be sturdy and crisp; not limp or mushy. If you are not going to use the fennel right away, you can keep it in the fridge (preferably in a paper bag) for three to five days.
- 2). When you are ready to prepare the fennel, the bulb--which is actually a collection of tightly-packed leaves--should be removed from the stalk. Simply cut the white base away from the green area with a knife. The stalk and fronds can be saved for later use in soups and other recipes that call for garnish or added flavor.
- 3). You can eat fennel either raw or cooked. When raw, it boasts a more pronounced flavor; when cooked, the mild anise-like flavors mellow. No matter how you are going to serve the fennel, a basic slicing technique can be applied. Cut the bulb into quarters and remove the inner core; the outer leaves may also be a bit tough and can be tossed. Each of the quarter pieces can then be cut into fine slices, preferably with the grain.
- 4). Raw fennel slices are traditionally paired with citrus for a light, crisp salad. Fennel also pairs well with apples and nuts. A light vinaigrette dressing will add a nice tang. If you wish to cook the fennel, it can be sautéed or roasted--and added to any number of recipes from pizza and soup to stuffing and baked fish. It is easily roasted with a coating of olive oil and some salt, at 400 degrees for approximately 15 to 20 minutes.
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