BRAISED FENNEL
Steps:
- Prep the fennel bulbs: Cut the tops off the fennel bulbs, chop 2 tablespoons of the fronds and set aside. Slice the fennel bulbs in half, lengthwise, through the core. Slice each half lengthwise into quarters (you should get eight pieces total out of each fennel bulb), leaving some of the core attached so the pieces don't fall apart as they cook.
- Brown the fennel quarters in butter on two sides: Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes. Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization). Check for browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and brown the other side.
- Add ouzo, then stock and water: When both sides of the fennel are nicely browned, add the ouzo to the pan. Increase the heat to medium high. The ouzo should boil down quickly. When it is almost gone, add the stock and water.
- Cover and simmer: Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes.
Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Cholesterol 31 mg, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, Sodium 682 mg, Sugar 6 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
CARAMELIZED FENNEL AND ONIONS
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Provided by Elise Bauer
Categories Side Dish Caramelized Onion Fennel Onion
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Cook fennel and onions in olive oil and butter: Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
- Scrape up browned bits: Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
- Toss with Parmesan, parsley, lemon: When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary. Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart . Links: How to Slice an Onion
Nutrition Facts : Calories 214 kcal, Carbohydrate 11 g, Cholesterol 13 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 307 mg, Sugar 5 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
BRAISED FENNEL AND ONIONS WITH GINGER
This flavorful and attractive side-dish makes the perfect accompaniment to roasted meats or to fish.
Provided by FlemishMinx
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
- Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
- Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
- Add in the fennel and the onion and mix well.
- Add in the wine and water, and scatter the salt and turmeric over all.
- Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
- Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
- Serve immediately.
Nutrition Facts : Calories 101.5, Fat 4.7, SaturatedFat 0.6, Sodium 241.6, Carbohydrate 10.4, Fiber 3.1, Sugar 1.3, Protein 1.4
BRAISED PORK SHOULDER
Steps:
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
BRAISED FENNEL
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
BRAISED FENNEL
Make and share this Braised Fennel recipe from Food.com.
Provided by Xexe383
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs.
- Return to a boil and cook 10 minutes, until the fennel is tender.
- Drain and set aside.
- In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic and red pepper flakes.
- Cook gently until the garlic has softened.
- Add the fennel and continue cooking, stirring to coat the fennel with the oil.
- Cook for an additional 5 minutes and serve hot or at room temperature.
Nutrition Facts : Calories 212.8, Fat 9.9, SaturatedFat 1.2, Sodium 219.5, Carbohydrate 31.3, Fiber 13.1, Protein 5.3
BRAISED FENNEL
I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
- In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
- Add fennel garlic, thyme, and toss to coat with butter.
- Season with salt and pepper, to taste.
- Add wine and chicken stock.
- Bring mixture to a boil, reduce heat to a simmer and cover.
- Braise for 15 to 20 minutes, or until vegetables are tender.
- Stir in remaining tablespoon butter.
- Reseason with salt and pepper, to taste.
BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
- Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
- Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
- Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
- Serve chicken and vegetables topped with generous dollops of the fennel frond purée.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED FENNEL WITH GINGER- FENKEL IN SOPPES
Make and share this Braised Fennel With Ginger- Fenkel in Soppes recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and trim the fennel and cut in matchsticks
- Place the fennel in a wide, lidded pan with the thickly sliced onions.
- Scatter over the spices and salt, oil and the liquids.
- Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked but still firm, stirring all the ingredients are well distributed.
- Serve with a roast meat or griddled fish or as vegetarian dish.
Nutrition Facts : Calories 108.4, Fat 4.8, SaturatedFat 0.6, Sodium 255.7, Carbohydrate 12.9, Fiber 4.1, Sugar 1.8, Protein 1.8
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
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BRAISED FENNEL - SAVOR THE BEST
From savorthebest.com
4.9/5 (7)Total Time 1 hr 15 minsCategory Side DishesCalories 67 per serving
- Cut the feathery leaves off of the fennel bulbs and set aside. Cut the fennel lengthwise, remove the core and cut again into sections. Place in a baking dish and pour the chicken broth over it. Distribute the chopped garlic evenly over the fennel and cover the dish with a lid or aluminum foil. Transfer to the middle rack of the oven and bake for 40 minutes.
- While the fennel is baking, mix the oil and vinegars with parsley and 2-3 chopped tablespoons of the feathery fronds. Add salt to taste.
- Remove the fennel dish from the oven and drain off the liquid (I reserved it for my soup) sprinkle the dressing/parsley mixture over the fennel, sprinkle the parmesan cheese over it and return it to the oven and bake it uncovered for an additional 10 minutes.
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