Fennel And Parsley Sauce Food

PASTA WITH CREAMY FENNEL SAUCE

Steps:

• Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

CORNED BEEF AND CABBAGE WITH PARSLEY SAUCE

Steps:

• Place the brisket, brown sugar, bay leaves, cinnamon sticks, star anise, allspice, cloves, fennel seeds, mustard seeds and peppercorn in a large Dutch oven or pot and cover with cold water by about 2 inches. Cover with a lid and bring to a boil, then reduce the heat and simmer until the brisket is just fork tender, about 1 hour and 20 minutes. You can check your brisket by lightly pulling against the top of the meat with a fork: If the meat begins to lightly shred, it has cooked long enough. If your brisket needs more time, cover and continue simmering, checking the brisket every 10 minutes.
• Preheat the oven to 200 degrees F.
• Add the carrots and potatoes to the simmering pot, bring to a boil, reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
• Remove the vegetables to an oven-safe plate, cover with foil and keep warm in the oven. Add the cabbage to the simmering pot and cook until tender, about 10 minutes. Remove the cabbage to the oven-safe plate, cover with foil and return it to the oven. Remove the corned beef brisket to a rimmed baking sheet, cover with foil and let rest 10 minutes before slicing against the grain into 1/4-inch slices.
• Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2 to 4 minutes. Stir in the parsley and season to taste with salt and pepper. Serve on top of the corned beef slices and the vegetables.

SPICY SPAGHETTI WITH FENNEL AND HERBS

Steps:

• Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
• Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
• Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

FENNEL AND PARSLEY SAUCE

Steps:

• Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.
• Chop fronds with the parsley until you have a moist, fine puree. (I use a small food processor) Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.
• In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes. Deglaze pan with wine and cook until slightly reduced.
• Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color.
• Add the lemon juice and pepper to taste.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

PORK CHOPS WITH FENNEL AND CAPER SAUCE

Steps:

• In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
• Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
• Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

FENNEL SPAGHETTI

Steps:

• Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
• Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

FENNEL WITH PARSLEY, PARMESAN, AND LEMON

Steps:

• Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
• Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.

CREAMY TAGLIATELLE WITH FENNEL

Steps:

• Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
• Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.