OVEN ROASTED POTATOES AND FENNEL
Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Provided by Marisa
Categories Vegetarian
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
- Place the sliced potatoes and sliced fennel in a large bowl.
- Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
- Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
- Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
- Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
- Serve while still warm.
- NOTE
- Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
- Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
- Leaving the hard core attached will insure the wedges stay intact.
Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
LIGHTER FENNEL & POTATO GRATIN
This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping
Provided by Mary Cadogan
Categories Side dish
Time 1h50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.
- Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
- Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Provided by Lidey Heuck
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
- Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
- Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
- Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
- Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
- Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
SWEET POTATO AND FENNEL HASH
A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!
Provided by littlewummer
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
- Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
- Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g
FENNEL MASHED POTATOES
Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.
Provided by Lennie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim fronds from fennel and discard.
- Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
- Add milk and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
- Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
- While fennel is cooking, peel potatoes and cut into quarters.
- Place in a large saucepan, cover with water, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
- Drain potatoes well and return to saucepan.
- Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
- Taste; more salt may be needed.
- If mixture is not piping hot, heat in saucepan, over low, stirring often.
- Serve immediately.
Nutrition Facts : Calories 304.6, Fat 8, SaturatedFat 4.8, Cholesterol 19.1, Sodium 364.8, Carbohydrate 52.9, Fiber 5.7, Sugar 2, Protein 7.3
FENNEL AND POTATO HASH
Provided by Ross Dobson
Categories Garlic Potato Breakfast Brunch Side Vegetarian Low Cal High Fiber New Year's Day Fennel Winter Pan-Fry Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.
ROAST POTATOES WITH FENNEL
Roast potatoes with fennel
Provided by tarilang
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/gar mark 6
- Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
- Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
- Chop feathery fennel tips.
- Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
- Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.
SMOKED SALMON HASH WITH RED POTATOES AND FENNEL
Categories Egg Fish Herb Potato Vegetable Brunch Salmon Fennel Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.
- Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.
- Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.
- Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.
BRAISED FENNEL AND POTATOES
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
FENNEL AND POTATO HASH
Fennel and potatoes are a natural. This sides dish goes well with just about anything from fried fish, steaks, or scrambled eggs. From "Cooking Light" magazine.
Provided by threeovens
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat; add fennel, potatoes, and onions and cook until golden brown, stirring frequently, about 12 minutes.
- Remove from heat and stir in fennel fronds; season with salt and pepper.
Nutrition Facts : Calories 81.2, Fat 6.9, SaturatedFat 0.9, Sodium 23.6, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 0.8
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- Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.
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- Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add diced fennel and shallots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the remaining 1 tablespoon oil and the steamed vegetables; cook, stirring occasionally, until the vegetables are starting to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Stir in salt and pepper and fennel fronds, if using.
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- Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
- Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
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- COOK THE VEGETABLES: Heat the oil in a skillet over medium-high heat. Add the fennel and potatoes and cook for 10 minutes, stirring occasionally.
- COOK THE SAUSAGE: Crumble the sausages into the skillet with the vegetables and add the thyme and salt. Sauté until the sausage is browned and cooked through and the potatoes are tender, about 7 minutes.
- ADD THE EGGS: Once the hash is almost ready, create a well and drop in your eggs. Reduce heat and cover with a lid, a sheet of foil, or a large plate. The heat from the pan will cook the eggs from the bottom and the trapped steam will cook them from the top. It takes about 2-3 minutes to cook the eggs so that the whites are firm, but the yolks are still runny.
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- In a large pot, cover the potatoes with water, add salt and bring to a boil. Cook the potatoes over moderately high heat until fork-tender, about 25 minutes.
- Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water. Add the fennel, cover and steam over moderate heat until tender, about 12 minutes. Transfer the fennel to a blender or food processor. Add the half-and-half and olive oil, and puree.
- Drain the potatoes and return them to the pot. Shake the potatoes over high heat until thoroughly dry. Working over a large bowl, mash the potatoes through a ricer. Stir in the fennel puree, season with salt and pepper and serve.
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- Scrub your potatoes and cut them into 1 inch to 1 ½ inch chunks. Place on a large rimmed baking sheet and drizzle with 1 tablespoons avocado or grapeseed oil. Season with kosher salt and black pepper and place in a heated 400 degree oven. Roast potatoes for 20 minutes.
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- Remove the potatoes from the oven and add the halved radishes, sliced fennel and chunked carrots to the baking sheet. Drizzle another tablespoon of oil over top and using a spatula mix with the potatoes. Season again with salt and pepper to taste and add the sprigs of thyme. Place back in the oven to roast for another 25 minutes.
- Remove the vegetables from the oven, mix around with a spatula again and top with the sliced mushrooms to finish cooking for the last 10-15 minutes, depending on how browned you would like the mushrooms to be.
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