ORANGE-BRAISED FENNEL
Serve this dish alongside our Roasted Wild Striped Bass.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 6
Steps:
- With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
- Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.
BRAISED FENNEL WITH ORANGE
Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it's delicious hot, warm, or at room temperature.
Provided by Molly Stevens
Categories Side dishes
Yield 8-10
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F.
- Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.
- Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It's OK if the wedges are snug in the baking dish; they'll shrink as they braise.
- Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.
- With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper.
- Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.
- Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.
Nutrition Facts : ServingSize 8-10, Calories 90 kcal, Fat 40 kcal, SaturatedFat 0.5 g, TransFat 4.5 g, Carbohydrate 1 g, Fiber 4 g, Protein 2 g, Sodium 180 mg
EASY BRAISED FENNEL RECIPE WITH ORANGE
Most often, you'll find fennel with stalks and fronds in tact - the fronds are those wispy green things at the top. For this recipe, we're after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs and the stalks can be kept in the freezer then added to a future homemade stock (see our chicken stock recipe).
Provided by Adam and Joanne Gallagher
Time 25m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cut off and discard stems/stalks from fennel bulb, reserving some of the fronds (wispy green tips).
- Slice fennel in half, lengthwise. Remove tough core by making two angled cuts. Then cut halves into 1/2-inch thick wedges. Season both sides with salt and pepper.
- Heat olive oil in a medium pot with lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side.
- Reduce heat to low, add orange zest, juice and the stock. Cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.
ORANGE-BRAISED FENNEL WITH HAZELNUTS
Steps:
- Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
- Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.
ORANGE-BRAISED FENNEL
Steps:
- Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
BRAISED FENNEL
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
ORANGE, FENNEL & ROCKET SALAD
This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish
Provided by Jessica Simmons
Categories Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Using a mandolin or a sharp knife, shred the fennel into thin slices.
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BRAISED PORK WITH ORANGE AND FENNEL
Make and share this Braised Pork With Orange and Fennel recipe from Food.com.
Provided by dicentra
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F
- Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
- Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes.
- Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag.
- Braise mixture, covered, in oven 1 hour.
- Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
Nutrition Facts : Calories 736.9, Fat 51.3, SaturatedFat 16.7, Cholesterol 161.2, Sodium 1686.5, Carbohydrate 19.6, Fiber 4.4, Sugar 5.3, Protein 44.4
BRAISED PORK WITH ORANGE AND FENNEL
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
- Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
- Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
- Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
BRAISED FENNEL WITH POMEGRANATE
Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.
PROVENCAL CHICKEN AND FENNEL
Make and share this Provencal Chicken and Fennel recipe from Food.com.
Provided by mermaidmagic
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each fennel bulb in half lengthwise through the base.
- Cut each half into 4 wedges.
- In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Reduce heat to medium low.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
- Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
- Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
- Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
- Serve and enjoy.
Nutrition Facts : Calories 225.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 258.4, Carbohydrate 19.5, Fiber 7.7, Sugar 1.5, Protein 28.4
BRAISED FENNEL
An easy Braised Fennel recipe
Categories Side Braise Quick & Easy Fennel Fall Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
- Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
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