Once a specialty Italian ingredient, licorice-flavored fennel is now familiar to most Americans. To prep it, slice off the stalks, trim the bottom of the bulb, halve the bulb lengthwise, and remove and discard the hard core. Cut the remaining bulb into chunks and roast them, or slice it thinly (across the grain to prevent stringiness) to eat raw in salads and slaws. Treat the feathery fronds like an herb to add mild anise flavor to a dish.
Fennel: Vegetable Candy
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