Get everything you can out of your next fennel bulb by using the stalks, too. People often throw them away, but you can actually use them anywhere you would normally use celery — in a homemade stock or a salad, for instance.
Image from alicehenneman
Fennel stalks have a similar texture to celery, although their flavour is much stronger (in a good way.) Embrace the flavour to add an interesting (and delicious!) undertone to your next soup or stew. If you want to preserve its crunch, chop the stalks raw to use in a salad or give them a quick pickle for use as a tangy side.
Don’t Toss Fennel Stalks! Use Them Like Celery [The Kitchn]
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