Fennel is probably one of the most underutilized veggies at the grocery store, but please do not shy away from it! The entire vegetable is edible from the feathery fronds, which produce fennel seeds, to the stalks and white bulb. The bulb is extremely fibrous and full of layers, making it difficult to chop. With my video tips below, you will learn how to chop fennel like a pro!
My favorite way to serve fennel is to shave the bulb thin on a mandolin and throw into a salad or store in a baggie for snacking. The raw flavor is so crisp and refreshing and the fiber fills your tummy! If you're not as much a fan of the licorice flavor, try roasting fennel. Chop fennel bulbs, throw them in a pan with olive oil and roast off. Serve with your favorite roasted root veggies, in a salad or with a baked chicken! Here's one of my favorite recipes for Roasted Fingerling Potatoes and Fennel. What a great side dish for your Thanksgiving turkey!
Let me know if my tips for how to chop fennel worked for you by leaving a comment below or finding me on Facebook or Twitter. You can also post a picture of your chopped fennel on Instagram. Be sure to tag @prepdish or #prepdish.
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