- 1). Clean the fennel thoroughly with running water. Shake off any excess water or allow to air dry slightly before cutting.
- 2). Place the fennel horizontally on the cutting board. Use the knife to cut off the top of the fennel, approximately 1/4 inch from the top of the bulb. Reserve the fennel stocks and fronds for use in other recipes.
- 3). Peel the outer layer of the fennel bulb with the aid of the vegetable peeler. Examine it thoroughly for any discoloration or signs of decay. Remove any unattractive pieces with the vegetable peeler.
- 4). Ensure the fennel bulb is securely situated on the cutting board. Cut the bulb vertically in half. Take extreme caution, as the bulb can easily roll or move due to its rounded shape.
- 5). Arrange the bulb halves, flat-side down on the cutting board. Cut into wedges by making an additional vertical cut in each half, so the bulb is quartered into wedges. Reduce size further if the recipe calls for smaller fennel wedges.
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