GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
MARINATED SHAVED FENNEL WITH AVOCADO AND MINNEOLA TANGELOS
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
Provided by The New York Times
Categories brunch, dinner, lunch, salads and dressings, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
- Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
- Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
- To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.
MARINATED FENNEL SALAD
I made this recipe by combining Recipe #74183, Recipe #266484, and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.
Provided by Geniale Genie
Categories Greens
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut fennel in half (use the bulb part only).
- Rinse under cold water.
- Remove core.
- Slice thinly.
- In an airtight container- mix oil, vinegar, and salt.
- Add fennel.
- Close container tightly and give a good shake.
- Set aside for 2 hours, turning the pot upside down/right side up once in a while.
- Serve individual portions, with some of the liquid & a piece of bread.
- Garnish with a sprig of leaves (from the top of the fennel).
MARINATED PORK WITH CARAMELIZED FENNEL
Fresh-flavored marinade works magic on this pork, making it tender and juicy. I often complete the meal with cauliflower or brussels sprouts, roasted so they're naturally sweet.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Place fennel in a large bowl; drizzle with 4-1/2 teaspoons oil. Sprinkle with salt and pepper; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 30-35 minutes or until tender, stirring once., Meanwhile, drain and discard marinade. In a large ovenproof skillet, brown pork in remaining oil on all sides. Place skillet in oven; bake pork for 18-22 minutes or until a thermometer reads 145°. , Let stand for 5 minutes before slicing. Serve with roasted fennel. Garnish with fennel fronds if desired.
Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 535mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein.
CITRUS & FENNEL MARINATED OLIVES
This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb
Provided by Lizzie Harris
Categories Buffet, Canapes, Snack, Starter
Time 15m
Yield Serves 4 as a snack
Number Of Ingredients 8
Steps:
- Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.
Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium
MARINATED FENNEL
I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.
Provided by GoKittenGo
Categories Low Protein
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
- Mix lemon juice with salt and pepper, and gradually add olive oil.
- Marinate fennel in this mixture for two hours.
MARINATED SQUID AND FENNEL
Steps:
- In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the orégano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.
- To clean squid:
- Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac. Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it. Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.
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- Very finely slice courgettes (set any flowers aside and leave them whole or slice in half carefully if they’re big), then put them in the dish with the fennel.
- Squeeze over the juice of both lemons and drizzle over 50ml extra-virgin olive oil. Season with sea salt flakes, then gently toss everything together and leave to marinate for 30-60 minutes.
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- Stir together 2 tablespoons olive oil, 1/8 teaspoon kosher salt, 1/8 teaspoon pepper, and next 5 ingredients in a medium bowl. Set aside.
- Bring water to a boil; dip shrimp in vodka, and add to boiling water. Cook 3 to 5 minutes or just until shrimp turn pink. Drain and plunge into ice water. Drain and pat dry with paper towels. Add shrimp to onion mixture; toss well. Cover and chill 2 hours.
- Combine fennel, remaining olive oil, salt, and pepper, and 2 tablespoons lemon juice; toss well; cover and chill 2 hours.
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- Turn down the blender to it's slowest setting and slowly pour in the oil while the blender is running until the mixture is completely combined.
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