Celery And Fennel With Bacon Food

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

CELERY AND FENNEL WITH BACON

Steps:

• Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
• Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
• Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
• Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
• Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.

LEEK AND FENNEL SOUP

Steps:

• In a medium-sized heavy bottom pot over medium heat, heat 2 tablespoons of olive and add 3 thinly sliced, large leeks, 1 bulb of thinly sliced fennel, 2 thinly sliced celery stalks, 3 cloves of minced garlic, and 1 teaspoon of kosher salt. Sauté, for about 5-7 minutes until vegetables have softened.
• Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
• Pour in 3 cups of vegetable broth and bring to a boil.
• Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
• Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
• Pour in ½ cup of heavy cream and stir to combine through. If too thick, add a little more vegetable broth. Season with salt to taste.
• In a small saucepan, cook 2 pieces of turkey bacon until crispy.
• Once cooked, chop bacon into ½-inch pieces and set aside for serving.
• Ladle soup into serving bowls and garnish with crispy bacon, a few fennel fronds and some freshly ground black pepper!

SAVORY DUTCH BABY WITH FENNEL, CELERY, BACON, LEMON, AND HONEY

Steps:

• Preheat oven to 425° with a medium cast-iron pan on the middle rack.
• Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.
• Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.
• Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
• Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.

CELERY ROOT FENNEL GRATIN WITH GRUYERE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
• In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
• Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
• Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.

FENNEL AND CELERY SALAD

Steps:

• Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
• Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.

CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH

Steps:

• For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
• Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
• To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

CELERY FENNEL SOUP

Steps:

• In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
• Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
• Mash potatoes right in the broth mixture in the saucepan with a masher.
• Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
• Chop reserved fennel tops and use to garnish each serving.

FENNEL AND CELERY SALAD

Steps:

• Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.