SKILLET-BRAISED FENNEL
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
- Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
- Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.
BRAISED FENNEL AND POTATOES
Categories Onion Potato Side Braise Vegetarian Quick & Easy Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
- Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
OVEN ROASTED POTATOES AND FENNEL
Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Provided by Marisa
Categories Vegetarian
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
- Place the sliced potatoes and sliced fennel in a large bowl.
- Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
- Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
- Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
- Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
- Serve while still warm.
- NOTE
- Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
- Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
- Leaving the hard core attached will insure the wedges stay intact.
Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
STOUT-BRAISED CLAMS WITH POTATO, FENNEL, AND BACON
Clams steamed in beer is a favorite pub dish, and for good reason. The aroma of the hops in beer perfumes the shellfish and the malty flavor adds an extra roundness to the broth. Your kitchen will smell amazing! The sweetness of the clams, the licorice essence of fennel, the salty-smoky depth of bacon, and the slight bitterness of the stout make this a complex and flavor-packed dish.
Yield serves 4
Number Of Ingredients 10
Steps:
- Put a Dutch oven or large pot over medium heat. When the pot is hot, add the bacon and fry until it gets crispy and renders the fat, roughly 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the potatoes to the delicious fat left in the pot. Cook, stirring with a wooden spoon, until the potatoes get a little color and start to soften up, about 5 minutes. Add the onion, fennel, garlic, and pepper. Continue to cook until the vegetables are soft, about 5 minutes.
- Raise the heat to high. Toss in the clams and pour in the stout and stock. Give everything a good stir and cover the pot. Steam until the clams open, 5 to 8 minutes, discarding any that do not open. Stir in the butter and sprinkle the reserved fennel fronds on top. Serve the braised clams from the pot, ladling portions at the table.
BRAISED FENNEL AND POTATOES
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)
There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.
Provided by Yewande Komolafe
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
- Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
- Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
- On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.
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 WITH MUSTARD GREENS
Steps:
- In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately.
PHEASANT WITH BRAISED POTATO AND FENNEL
Steps:
- Wash and dry the pheasants. Cut the bulb of garlic in half horizontally. Put the cut bulb of garlic with a sprig of rosemary and a knob of butter insde the cavity of each bird. Season with freshly groung peppercorns and sea salt. Put birds in roasing tin, breast sides down, sitting on half the chopped onnion and rosemary (save 1/2 a stem for the braised potato) and pour over a glass of wine and a splash of stock. Roast birds in pre heated oven for about 30 to 40 minutes, turning birds halfway through and basting with the pan juices, if they appear to be drying out then add a splash of stock. Put the whole garlic cloves and quarters of fennel in the roasting tin to roast until softened and golden. Keep turning and basting and watch that the garlic doesnt burn and the pheasant breasts remain slightly pink. Whilst the pheasant is cooking prepare the braised potato and fennel. In a large wide based pan, heat the olive oil and fry the bacon. Add the potato, diced fennel, chopped garlic and liver (cut in half) and cook until golden. Add rosemary leaves, just over 1/2 the stock and seasoning. Bring to the boil and then turn into an oven proof dish and bake in the oven with the pheasant until softened but golden on top. 5 minutes before finising, add olives and squeeze over the lemon juice to liven up the flavours. Stir gently into dish. When birds are roasted, joint them for serving and rest in a warm place whilst you make the gravy. If the thighs need a bit longer in the oven, pop them back in for a few more minutes. Pour excess fat from roasting tin but save all the juices. De-glaze with the second glass of wine scrapping up all the meaty juices into the liquid. Add 150ml (5fl oz) stock and reduce well. Beat in a little butter to finish the sauce. Serve some of the braised potato with the roasted fennel and garlic and topped with the pheasant, sauce and serve. Per serving: 61 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 5 calories, Fat 0.081815 g, Carbohydrate 2.9052025 g, Cholesterol 0 mg, Fiber 1.27562494850159 g, Protein 0.3267375 g, SaturatedFat 0.010775 g, ServingSize 1 1 Serving (196g), Sodium 39.579 mg, Sugar 1.62957755149841 g, TransFat 0.043505 g
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- Place the potatoes, fennel wedges, bay leaf, and fennel seed in a 3 to 4 quart Dutch oven. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper.
- Turn the flame on to medium-high heat, and bring the half-and-half to a simmer. Lower the heat to just maintain the simmer, and cook until the potatoes and fennel are soft and tender, stirring occasionally, about 20 minutes. Remove the Dutch oven from the heat. The potatoes and fennel should be fork-tender at this point.
- While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, and parmesan cheese.
- Generously coat the bottom of a gratin or casserole dish with olive oil. Remove the potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to the oiled dish. Leave any clinging cream attached to the vegetables. Season with additional salt and pepper, if needed.
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- Place a rack in lower third of oven; preheat to 325°. Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Let cool. Grind in spice mill or with a mortar and pestle.
- Season lamb shanks with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, cook lamb shanks, reducing heat as needed to prevent overbrowning, until browned on all sides, 8-10 minutes per batch. Transfer lamb shanks to a plate.
- Add remaining 2 tablespoons oil to pot and reduce heat to medium-low. Add ground fennel seeds, garlic, anchovies, thyme, and tomato paste and stir just until fragrant, about 1 minute. Add wine, scraping up any browned bits from bottom of pot. Bring to a simmer and cook until wine is slightly reduced, about 3 minutes.
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- Reduce the heat to low and simmer until the greens and potatoes are tender and most of the juices have been absorbed, 15 to 20 minutes. If there is still too much liquid, raise the heat to high and continue to cook until the liquid is reduced, up to an additional 10 to 15 minutes.
- Add the lemon juice, half the dill, the fennel fronds and stalks and sprinkle with the red pepper; toss, taste and adjust the seasonings as desired. Cook an additional 2 minutes to marry the flavors, then sprinkle with remaining dill.
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- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the pork with the fennel seeds and 1¼ teaspoons each salt and pepper. Cook, turning occasionally, until golden brown on all sides, 8 to 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
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- Add the sweet potatoes and fennel bulbs. Cook, covered, until the pork is tender and the vegetables are soft, 15 to 20 minutes more. Remove the thyme sprigs.
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