How to Julienne Fennel

by Courtney Clark

Fennel adds flavor to any meal.

Siri Stafford/Lifesize/Getty Images

Julienne is a specific way to chop vegetables, usually used in French cooking. In fact, the word "julienne" comes from the French word for "matchstick," since slicing vegetables julienne makes them into matchstick-like shapes. While it may be easy to julienne most vegetables, some round vegetables, like fennel, can be a little more difficult. Still, if the vegetable is separated into more manageable sections, it's easy to julienne fennel or any other round vegetable.

Step 1

Cut off the leaves and stalks at the top of the fennel bulb and peel off the outer skin of the bulb.

Step 2

Slice the fennel bulb in half and cut the core (the middle section at the bottom) out of each half.

Step 3

Lay half of the fennel bulb flat on the cutting board and slice across the bulb to make 1/4 inch thick panels.

Step 4

Stack the thin panels of fennel on top of each other and slice them across 1/4 inch at a time to make small matchstick-like pieces of fennel.

Step 5

Repeat the process with the other half of the bulb.

Photo Credits

  • Siri Stafford/Lifesize/Getty Images

About the Author

Courtney Clark studied English, creative writing, film and history at Southern Virginia University from 2005 through 2008, earning a Bachelor of Arts. During her time at SVU, Clark participated in the English Honors Society and the university's film club.