To tone down the "anise-flavor" that fennel boasts I like to saute or braise the bulb (white bottom portion) of the fennel. Do not saute or braise the fennel stalks. They are hard like celery and will not break down as well. Instead you can let it take the place of celery in soups and stews. You can also use the fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley.