CREAMY WHITE BEAN AND FENNEL CASSEROLE
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
Provided by Aaron Hutcherson
Categories easy, casseroles, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
- Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
- Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN
Steps:
- Preheat the broiler.
- Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
- Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
- Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
- Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.
FENNEL-ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
- Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
- Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
THREE-BEAN CASSOULET
Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.
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