Blanching vegetables is a method of partially cooking vegetables through the plunging of them briefly into boiling water. It can be a way of preserving nutrients so that you can freeze the vegetable or a method of keeping the vegetable crisp for a salad while making it easier to digest.

Fennel is a fall vegetable, and if you want to freeze some for out-of-season use, you can try this method.

Things You'll Need


Readying the Fennel

Cut out and discard the core of the fennel. Slice the fennel bulb thinly, as if using for a salad.
Discard the stalks and fronds; these do not freeze well.

Bring a large pot of water to boil.

Put the fennel in the pot, being careful not to splash yourself.

Cook for 3 minutes.

Drain the fennel in the colander and rinse it with cold water to stop the cooking.

References and Resources

Gourmet Magazine
How to Cook Everything