Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Fennel trimmings don't have to be thrown away, sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. See our 25 favorite fennel recipes: bit.ly/3M00VOJ | Martha Stewart

A real game-changer, our sauteed fennel brings serious flavor to any meal 😍 Try the recipe now 👇 Ingredients: Fennel (about 2) 800g Extra virgin olive oil, as needed Thyme, as needed Garlic, 2 cloves Black pepper, as needed Let's start by washing the fennel, then clean them by cutting off the base of the core and the stalks (you can use the stalks to flavor a soup or broth). Cut each fennel in half, and then proceed to slice them into wedges. Once the fennel is sliced, you can proceed with the