Fennel Fresh Prepared 1kg – Great Value
Fennel Fresh Prepared 1kg – Vacuum Packed
Fennel Fresh Prepared 1kg – Order from N&C Produce Today – Call 07932 686498 to place an Order
Fennel Fresh Prepared 1kg daily so as to ensure freshness and for Shelf Life all Vacuum Packed in 1kg Bag.
If you would like to place an Order, call the Office on 07932 686498 and place your Order
We can also take orders for all Vegetable Prep so as to make Chefs life so much easier each day and prices we offer are competitive.
Topped and tailed, chopped fine or sliced. All types of Fennel Fresh Prepared Delivered chilled.
Variations of Fennel Prep are
- Chopped
- Sliced
- Fine Cut
- Square Cut
- Slice off the stalks and fronds.
- Remove the root end.
- Slice the bulb into quarters.
- Remove the core from each quarter with your knife.
- Peel apart the layers of each quarter, then slice into your desired size and shape.
Can you eat Fresh Fennel Raw
The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself.
But don’t pitch the rest!
The entire fennel plant is not only edible but delicious.
What are the Side effects of eating Fennel
- difficulty breathing.
- tightness of chest/throat.
- chest pain.
- nausea.
- vomiting.
- hives.
- rash.
- itchy or swollen skin.
How To Cut Fennel
Fennel is a vegetable with a lot going for it.
It’s crunchy and sweet when tossed raw into a salad, or silky and toothsome when roasted but before you can eat it, you have to slice it.
When buying this herbaceous bulb, make sure to choose one that has a heavy base and tightly packed layers.
Here’s how to take that hefty bulb of fennel and trim it down into bite-sized pieces.
Buying Fennel
Fennel is at its peak season from late fall to early spring, though it can usually be found year-round.
Choose bulbs that feel heavy for their size and have tightly packed layers.
The stalks, if still attached, should feel firm; not limp or rubbery.
Avoid bulbs with very loose outer layers or that look bruised or split on the outside.
Fennel is sold both with the stalks and frons attached and with them removed.
I recommend buying with the stalks attached or at least with some of the stalks still remaining; these bulbs tend to store better and for longer than those with the stalks totally removed.
The stalks and fronds are also edible — bonus fennel!
The tender, lacy fronds are fantastic in Salads and the stalks can be chopped up into stews or used for Vegetable Stock
Storing Fennel
Store fennel in the crisper drawer or loosely wrapped in plastic in your fridge. It’s best used within a week, though will often keep for longer. Just peel away the outer layers as they become wilted or rubbery.
Using Fennel
The fennel bulb can be eaten raw or cooked — both have their perks!
When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft.
Raw or cooked, fennel has a faint flavour of liquorice or anise not so much that it overwhelms a dish, but just enough that it adds an interesting layer of flavor to the dishes in which it’s used.
Step 1/2
Cut off stalks, set the green fronds to the side to use for garnish afterwards.
- Cut off root end. Halve fennel bulb lengthways.
- Cut at a diagonal angle in a triangular shape, from both sides, underneath the tough core to remove it.
- Separate the fennel layers.
- Slice into strips or dice.
Step 2/2
Use the fennel slices instead of tortilla chips and enjoy with dips or use the diced fennel in soups and stews to add a really rich, earthy flavor to your meals.
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