ROAST TURKEY, FENNEL AND ONIONS WITH BUTTERED EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a deep skillet over medium heat. Add the butter and melt into the oil. Add the thyme, garlic, fennel, onions and some salt and pepper. Saute until very soft and light golden in color, about 20 minutes, stirring frequently. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente.
- Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning.
- Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper. Serve the turkey on a bed of egg noodles garnished with pine nuts.
MARMIE'S EASY ROASTED FENNEL WITH ONION
This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!
Provided by Marmies
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
- Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
- Peel exterior layer off Fennel.
- Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
- Peel and slice Red Onion in quarters length wise. Add to Fennel.
- Core, seed and slice Red Pepper in similar manner. Add to Fennel.
- ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
- Peel and crush garlic cloves. Add to Fennel.
- Add Olives to Fennel.
- Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
- Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
- Set remainder of wine/lemon liquid aside until/if required during roasting.
- Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
- Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
- Stir occasionally to prevent burning.
- Add remaining wine/lemon mix to fennel if necessary while roasting.
- Enjoy.
Nutrition Facts : Calories 250, Fat 14.2, SaturatedFat 2, Sodium 534.9, Carbohydrate 26.1, Fiber 8.4, Sugar 3.2, Protein 4
BRAISED PORK WITH FENNEL (CROCK POT)
A crock pot recipe good enough for company. Diabetic friendly. Good with rice or mashed potatoes and some steamed carrots.
Provided by Outta Here
Categories Pork
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
- In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
- Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
- Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
- In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
- In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
- Cover the crock pot, and cook on low for 6-8 hours.
- Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
- Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
- Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.
Nutrition Facts : Calories 807.9, Fat 59.4, SaturatedFat 19.6, Cholesterol 214.8, Sodium 481.6, Carbohydrate 9.7, Fiber 2, Sugar 2.1, Protein 53.9
CIPOLLINI ONION AND FENNEL POT ROAST
Provided by Giada De Laurentiis
Time 4h57m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
- Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
- Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
ROASTED FENNEL AND RED ONIONS
Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.
FENNEL AND ONION POT ROAST
Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).
Provided by Allrecipes Member
Categories Pot Roast
Time 3h36m
Yield 8
Number Of Ingredients 11
Steps:
- Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat oven to 325 degrees F (165 degrees C).
- Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
- Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
- Bake in the preheated oven until fork tender, 2 to 3 hours.
- Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
- Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
- Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g
FENNEL AND ONION POT ROAST
Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).
Provided by Allrecipes Member
Categories Pot Roast
Time 3h36m
Yield 8
Number Of Ingredients 11
Steps:
- Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat oven to 325 degrees F (165 degrees C).
- Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
- Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
- Bake in the preheated oven until fork tender, 2 to 3 hours.
- Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
- Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
- Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g
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- Stir together salt, sugar, fennel, black peppercorns, and red pepper in a medium bowl until blended. Using a sharp knife, deeply score fat cap of pork in a ¾-inch diamond pattern, cutting through the fat but not into the meat. Rub pork shoulder with salt mixture, avoiding rubbing mixture into scored fat. Place pork shoulder on a rimmed baking sheet, scored side up. Loosely cover with plastic wrap; chill 24 hours.
- Preheat oven to 300°F. Line a roasting pan with a double layer of aluminum foil. Remove pork from refrigerator, and let stand 30 minutes. Drain any juices from bottom of baking sheet, and thoroughly pat pork dry. Brush off any excess salt mixture with a paper towel. Place pork, fat side up, in prepared roasting pan. Roast pork, uncovered, in preheated oven 7 hours and 30 minutes. Scatter onions and fennel around pork, and, using tongs, toss in pork drippings. Roast at 300°F until a paring knife slides easily through meat and vegetables are very tender, about 1 hour and 30 minutes. Let pork rest 15 minutes before pulling apart with tongs or 2 forks.
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- Heat the olive oil in a large heavy bottomed pot. Salt and pepper the meat, and brown it for about 2 or 3 minutes on each of the 6 sides. Then add in the sherry, broth, herbs, and garlic. Cover the pan and put in the oven.
- Peel the onions, peel and chop the carrots into large chunks, and trim and chop the fennel bulb into slices. After the meat has roasted for about 3 hours, take the meat out of the pan and put all of the veggies in. Then set the meat on top, cover and continue roasting for 1--1 1/2 more hours.
- When the meat is done, take everything out of the pan and set the pan on the stove on low to medium heat. Add in 4 tbsp of flour mixed with 1/2 cup of water or stock, or if you have Wondra flour, just whisk it in. Stir until the gravy thickens. Taste for seasoning, and add in salt and pepper as needed. Slice the meat, and serve with the vegetables on the side (I like to include egg noodles as well), with gravy over all.
FENNEL POT ROAST | BETTER HOMES & GARDENS
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3.5/5
- In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add potatoes and fennel. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and thyme. Spread over top and sides of browned roast. Add broth, wine and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
- Add potatoes, fennel, mushrooms, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.
- Bring liquid in Dutch oven to boiling. Boil gently, uncovered, until reduced to desired consistency. If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables.
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- Heat the oven to 200°C/fan180°C/gas 6. Gently push a knob of the butter under the skin of each chicken breast, rubbing it into the flesh. Rub any surplus onto the skin.
- Put the onions, garlic, lemon and fennel into a deep, flameproof casserole and sit the chicken on top. Pour over the white wine and scatter over the thyme. Season generously, cover with the lid (or foil if you don’t have one) and roast for 45 minutes.
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