Although bulb fennel is available year-round, it is best from mid-autumn to winter. Fennel looks like a bulbous bunch of celery, it has the same crunchy texture but has an aniseed flavour. Use thinly sliced raw fennel in salads, teamed with ingredients such as capers, oranges, watercress and parmesan. Lightly cooked and tossed through pasta. Prepare fennel just before using. Remove outer layers until you come to the pale, tender layers. Trim off the top shoots and trim a thin slice from the base. Cut the bulb in half from top to bottom and use a small, sharp knife to cut out the triangular core of the base. To Store: Store fennel in a paper bag , in a plastic bag in the fridge for up to 4 days. It looses flavour fast so use as soon as possible.
Developed by NEOONENEO