Carrot And Fennel Food

ROAST CARROT & FENNEL SOUP

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
• Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
• Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
• To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
• Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
• Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
• Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
• Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

ROASTED CARROT AND FENNEL SOUP

Steps:

• Preheat oven to 400°F
• Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper
• Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven
• Add garlic in skins and turn vegetables; roast about 20 minutes more
• Remove and cool to room temp
• Peel garlic and add the roasted veggies to a food processor or high-powered blender in batches, puréeing with stock
• Add to a soup pot and heat through, use water to thin if soup is too thick
• Stir in honey
• For the topping, pulse bread into coarse crumbs in food processor
• Heat oil, a turn of the pan, in a medium skillet over medium heat and melt butter into oil
• When it foams, add fennel seed and red chili flakes, and swirl a minute
• Add breadcrumbs and toast until golden, seasoning with salt and pepper to taste
• Add cheese and stir a minute or two more
• Serve soup in shallow bowls topped with a dollop of Mascarpone or crème fraîche to stir in, some of the chopped fronds and some fennel-chili crumbs

CARROT FENNEL SOUP

Steps:

• Preheat oven to 450°F with rack in lowest position.
• Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
• Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
• Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

CARROT AND FENNEL

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.

ROASTED POTATOES, CARROTS, AND FENNEL

Steps:

• Preheat oven to 425.
• In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
• Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

BALSAMIC ROASTED FENNEL AND CARROTS

Steps:

• Preheat oven to 425 degrees F or 218 degrees C
• Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)
• If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.
• Next, peel and chop carrots into long matchsticks.
• Remove the outer skin of the Cipollini onions.
• In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
• Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
• Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.
• Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 - 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.
• Enjoy

ROASTED CARROT-FENNEL SOUP

Steps:

• Preheat oven to 450 degrees F with rack in lowest position.
• Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
• When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
• Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
• Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
• Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
• (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).

CARROT AND FENNEL SOUP

Steps:

• Wash carrots. Peel, wash again, slice and set aside.
• Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
• Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
• Let the mixture cool a bit until it is safe to work with.
• Purée in blender.
• Put mixture back in pot.
• Add the remaining 2 litres (8 cups / 64 oz ) of stock.
• Bring back to a boil, simmer on low for 20 to 30 minutes.
• Adjust flavouring with some or all of the suggested flavourings above.
• Put into hot jars.
• Leave 3 cm (1 inch) headspace, regardless of jar size.
• Wipe rims, apply lids, set in pressure canner.
• Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes

PEPPERY FENNEL & CARROT SALAD

Steps:

• Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

FENNEL & CARROT SALAD

Steps:

• Add the fennel, carrot, onion, and walnuts to a mixing bowl. In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

ROASTED FENNEL AND BABY CARROTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
• Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

CARROT & FENNEL SALAD WITH CREAMY GRAPEFRUIT DRESSING

Steps:

• In a large salad bow, add all of your salad ingredients except for the grapefruit.
• Using a very sharp paring knife, simply slice off the top and bottom of the grapefruit and stand it on one of the flat ends. Then, slice the skin and membrane from the fruit, leaving the pulp exposed. Cut segments in between the membranes of the fruit.
• In a small bowl, mix in all of the dressing ingredients and whisk till uniform.
• Drizzle dressing over salad and toss till well-combined. Enjoy!

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

Steps:

• Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
• Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.