Knife Tip: About Fennel
For a clean trim, cut off any feathery stalks diagonally so that a V shape forms at the point where they meet the top of the bulb (as opposed to cutting them straight across). To prepare the bulb, cut a thin slice from the bottom end and discard. Pull away the tough outer layers, on the left and right. Make two cuts on the bottom, forming a wide and shallow V, to discard the core.
For the Baked Fennel and Tomato Casserole recipe, also cut the core from the quartered sections.
Another prep tip: If the fennel will not be used right away, soak the cut edges in acidulated water to keep them from turning brown.