Fennel can be enjoyed raw or cooked, but before you serve it, you must first chop it. These vegetables are usually cut into pegs, wedges, or small pieces. Here's how to do it.
Step
Part 1 of 4: Trimming the Top and Bottom
Step 1. Hold the dill firmly on the cutting board
Place the dill sideways on a non-slip cutting board. Hold it tightly with your dominant hand.
While fennel isn't known for being a slippery vegetable, holding it on a rough surface so it doesn't slip out of your grip is the right move. A silicone cutting board is perfect for this step, but a regular wooden cutting board will work as well. Avoid using glass plates or countertops made of slippery marble
Step 2. Trim the stems and leaves with a sharp knife
Remove stems and fine leaves by cutting them about 2.5 cm above the fennel bulb.
- You can discard the fennel stems and leaves, but these parts also have a strong flavor, so you should consider using them in dishes or other uses.
- Fennel leaves you can use as decoration. The stems can be stored and added to fish stock.
- If you decide to keep the stems and leaves, cut off the bright green smooth leaves from each stem. Remove shriveled, brown leaves or stems that are brown.
- Rinse the leaves in cold water, and pat them dry with a paper towel. Place in a resealable plastic bag, or plastic wrap until ready to use.
Step 3. Peel off the fibrous outer layer
Use a vegetable peeler to peel off the outer layer of stringy tubers.
- This is especially important if the outer layer is shriveled, discolored, or hard.
- To remove the outer layer with a vegetable peeler, hold the tuber firmly in one hand with the cut side facing your palm and the root tip facing out.
- Move the vegetable peeler down and around the outer surface of the tuber from top to bottom with equal pressure.
Step 4. Cut a thin slice of the root end of the tuber
Use a sharp knife to cut the dry, brown part of the root from the fennel. These slices should be no more than 1.25 cm thick.
- Hold the fennel by its side with your non-dominant hand. Hold the knife with your dominant hand.
- Discard the fennel roots after cutting. Generally this part is not used in other dishes.
Step 5. Rinse the fennel under running water
Wash the fennel bulbs under cold running water, scrubbing gently to remove any remaining dirt or dust with your fingertips.
Blot with a clean tissue before continuing. If not dried, the moisture on the surface will make it even more slippery and difficult to hold when you cut
Part 2 of 4: Cutting Fennel into Peg Shapes
Step 1. Cut the tuber into two parts
Lay the dill so that it stands above the cut end of the root. Hold it in position with your non-dominant hand, while slicing it with your other hand.
- Use a strong, sharp, and fine-edged kitchen knife.
- Make sure your bulbs are cut evenly and perfectly in half from top to bottom.
Step 2. Cut each fennel piece in half again
With the tuber pieces still standing upright, cut each piece in half again from top to bottom, so that each dill piece is quartered.
Continue to hold the fennel position as you cut it into quarters
Step 3. Discard the fennel filling
Cut the inside halfway through each fennel slice, separating the tough inside from the soft outer layer. However, leave the base of the fennel filling intact.
You will need to retain the fennel filling as you cut it into pegs. Otherwise, there won't be any pieces of fennel connecting the layers and holding them together, so your fennel pieces will crumble
Step 4. Cut the fennel pegs to the same length
Continue cutting quarters of the dill from top to bottom to form pegs.
Use your non-dominant hand to hold the tuber while cutting. Cut carefully and watch your fingers not to hit the knife
Part 3 of 4: Cutting Fennel Into Slices
Step 1. Cut the tuber into two parts
Lay the dill so that it stands above the cut end of the root. Hold it in position with your non-dominant hand, while slicing it with your other hand.
- Use a strong, sharp, and fine-edged kitchen knife.
- Make sure that your tubers are cut evenly and perfectly in half from top to bottom.
Step 2. Discard the contents
Make a peg-shaped cut in the center of the dill from top to bottom to remove the filling.
Use your finger to pry up the fennel filling. Discard after detaching. This portion is generally not cooked or used in other dishes
Step 3. Place the tuber pieces on a cutting board
The cut portion of each fennel slice should be facing down.
The cut side of the fennel is fairly even, so it will be easier to lay the dill with the flat side on the cutting board. If you place the curved part of the fennel on a cutting board, it will change its position as you cut it, so your cuts won't be uniform
Step 4. Make perpendicular slices in thin strips
Each fennel slice should be about 6.35 mm thick.
- The slices you make should be perpendicular to the fibers in the fennel bulb.
- Use your non-dominant hand to hold the tubers as they cut. Cut carefully and watch your fingers not to hit the knife.
Part 4 of 4: Chopping Fennel Into Small Pieces
Step 1. Cut the tuber into two parts
Lay the dill so that it stands above the cut end of the root. Hold it in position with your non-dominant hand, while slicing it with your other hand.
- Use a strong, sharp, and fine-edged kitchen knife.
- Make sure your tubers are cut smoothly and perfectly in half from top to bottom.
Step 2. Cut the fennel bulbs in half again
With the tubers still standing upright, cut each piece in half from top to bottom again, making it a quarter.
Keep the tubers in position as you cut them into quarters
Step 3. Discard the contents
Make oblique slices on each part of the fennel, removing a peg-shaped cut from the center that extends from top to bottom.
Discard the contents when finished. This portion is usually not saved for making dishes or other uses
Step 4. Place each quarter piece flat on the cutting board
The flat part should be placed face down.
The cut is fairly even, so it will be easier to hold the dill when it is placed on the cutting board. If you place the curved part of the fennel, the position will change as you cut, resulting in a non-uniform cut. You're also more likely to injure your hands with a knife if you cut fennel in different positions
Step 5. Cut the quartered dill into small, uniform pieces
Use a sharp, fine-edged knife to chop the dill into small pieces. Separate the cut layers with your finger to make them more uniform in size.
- Finely chopped fennel should be cut to a size of 3.175 mm.
- Medium chopped fennel should be cut to a size of 6.35 mm or smaller.
- Coarsely chopped fennel should be cut to a size of 6.35 mm or larger.
- Bend the fingers of your dominant hand slightly into a "cat gripping hand," with your knuckle pointing outward. Placing your hand on the fennel bulb in this position can protect your fingertips as you cut. Cut the fennel carefully so as not to injure yourself.
Tips
- When choosing fennel, look for bulbs that are crisp, clean, and free of stains. The leaves on top should be bright green.
- Place tightly wrapped fennel in the refrigerator for 5 days or less before using it.
- Peg-shaped fennel is perfect for cooking with baked goods or other slow-cooked dishes.
- Use fennel slices or chopped fennel in soups, stir-fries, and mixed vegetables.
- Thin slices of fennel can be eaten raw in a lettuce dish and sauteed.
