How to Cut Fennel Into Wedges
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4mI love to braise fennel wedges in butter. They go great with most fish dishes.
What you will need
Fresh Fennel Bulbs
(Nutritional facts 31 calories, 0.2 g fat, 7.29 g carbohydrates, 1.24 g protein, undefined mg cholesterol, 52 mg sodium)How to cook
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Most fresh fennel bulbs will come with some frond and stem attached. Remove and discard this portion of the vegetable. You can put the whole bunch in a stock if you like. Or, the frond makes a great garnish. It looks like dill and has an intense anise flavor.
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Fennel bulbs are stored without their roots, so they'll usually have some brown areas on the surface and at the region where the roots were removed. Slice a little from the root area, then peel away the outer layer if it's too brown.
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Slice the bulb in half from stem to root. Try to halve the bulb at its widest diameter. Shoot for symmetrical halves.
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Tilt the halves and slice off wedges, starting near the axis and slicing out towards the skin. Cut to desired width. To prepare, you can just toss the wedges in a pan with a ton of butter and let them cook gently over low heat until tender, flipping them over half way through cooking.
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