BRAISED FENNEL WITH MEYER LEMON AND PARMESAN
Provided by Jill Santopietro
Categories easy, quick, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
- Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
- Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.
ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
BRAISED FENNEL WITH BUTTER AND PARMESAN
This is a fabulous fennel recipe - it's great with roast lamb or can be eaten as a vegetarian dish on its own.
Provided by Simon Hopkinson
Categories Side dishes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 170C/325F/Gas 3.
- Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.
- Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.
- Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife.
- Preheat the grill to high.
- Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce.
- Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).
- Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.
- Serve with extra parmesan for sprinkling over.
FENNEL BAKED WITH TOMATOES AND PARMESAN
Steps:
- Preheat oven to 375 degrees.
- Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
- Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
- Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams
MEDITERRANEAN CHICKEN BREAST WITH FENNEL AND TOMATOES
Learn to serve up a plate of perfectly cooked chicken breast with plenty of strong Mediterranean flavors from fennel, garlic, dill, and chili flakes!
Provided by Recipes.net Team
Categories Braised
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large cast-iron skillet over medium-high heat. Pan-sear the chicken breasts and season with salt and pepper. Sear for about 3 to 5 minutes or until both sides are only lightly browned. Do not overcook, remove, and set aside.
- Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
- Now add fennel bulbs, tomatoes, and lemon juice. Sweat the vegetables and allow flavors to blend.
- Return chicken to the pan and place in a single layer on top of the vegetables. Cover and simmer for 8 to 10 minutes.
- Add in the pitted olives and parsley.
- Stir and simmer for another 10 to 15 minutes.
- Serve over Fusilli pasta or any pasta of your choosing.
- Garnish with Parmesan cheese before serving. Bon appetit!
Nutrition Facts : Calories 292.00kcal, Carbohydrate 6.00g, Cholesterol 72.00mg, Fat 19.00g, Fiber 2.00g, Protein 25.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 265.00mg, Sugar 1.00g
BROILED FENNEL WITH TOMATOES AND PARMESAN CHEESE
Provided by Pierre Franey
Categories easy, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high.
- Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into 1/4-inch-thick slices. Arrange the slices in one layer in a baking dish.
- Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
- Meanwhile, core and halve the tomatoes. Season with salt and pepper.
- Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 411 milligrams, Sugar 6 grams
BRAISED FENNEL WITH TOMATOES & THYME
Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.
Provided by katew
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut fennel long ways into 1 cms thick slices.
- Place slices in heavy based fry pan.
- Arrange tomato slices on top.
- Scatter over thyme sprigs, season with salt and pepper.
- Pour over chicken stock and bring to boil.
- Cover with lid or seal with foil.
- Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
- Remove pan from heat, remove lid or foil, sprinkle with cheese.
- Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.
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- Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
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- 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.
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