ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
- Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
GARLIC OIL
Steps:
- Place the oil, garlic and thyme sprigs in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 minutes, until the garlic is browned and tender. Turn off the heat. Carefully remove the thyme sprigs and discard. Add the red pepper flakes. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
GARLIC OIL
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
- Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.
GARLIC OIL
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.
Nutrition Facts : Calories 258 g, Fat 28 g
FENNEL WITH GARLIC, OIL AND PARMESAN
Provided by Molly O'Neill
Categories appetizer, side dish
Time 10m
Yield Twelve servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
- Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 4 grams
ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
Provided by Julesong
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
- Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
- Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
- Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
- Sprinkle with the salt and pepper, then with the Parmesan.
- Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
- Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
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.
FENNEL SPAGHETTI
Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan
Provided by Elena Silcock
Categories Dinner, Pasta, Supper
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
GARLIC OIL WITH FENNEL AND PARMESAN
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
- Arrange the fennel on a platter. Let guests dip the fennel into the oil and top with a wafer of shaved Parmesan.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 281 milligrams, Sugar 4 grams
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