FENNEL PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings (5 cups)
Number Of Ingredients 9
Steps:
- Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
- Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
- Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.
PAN-ROASTED SALMON WITH FENNEL PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
- For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
- Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
- To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
- Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
PUREED FENNEL
Provided by Mark Bittman
Time 30m
Number Of Ingredients 5
Steps:
- Sauté 1 1/2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes.
- Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes.
- Cool slightly, purée, strain and refrigerate.
- Garnish: Chopped chervil.
FENNEL PUREE
Steps:
- Cut off and discard upper stem portions of each head of fennel. Cut off and discard the bottom of each head. Cut each head in half and place each half cut side down on a flat surface. Slice each half into half-inch lengths. There should be about 5 cups. Put the fennel in a large saucepan.
- Peel the potatoes and cut them into 3/4-inch cubes. There should be about 2 cups. Put cubes into cold water to prevent discoloration. Drain potatoes and add them to fennel. Add water to cover and salt to taste.
- Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender. Drain thoroughly. Puree, preferably in a food mill; a food processor can also be used. Then put mixture back into the saucepan. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams
FENNEL PUREE
Steps:
- Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes. Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste. Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.
GIADA'S FENNEL PUREE
This is one of my favorite side dishes from Giada De Laurentiis. This side dish is perfect for the potato lover, but without being totally potatoes. The fennel is so fresh and the texture of the dish will make your mind think you are eating mashed potatoes without all the calories. FYI, I have difficulty finding the mascarpone cheese that the recipe calls for, but find whipped cream cheese does just as well for this recipe.
Provided by Jaimemc77
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4 inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
- Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
- Transfer teh mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.
Nutrition Facts : Calories 241.1, Fat 6.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 1525.4, Carbohydrate 35.4, Fiber 9.3, Sugar 1.1, Protein 13.3
PARSNIP FENNEL PURéE
Categories Vegetable Side Vegetarian Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Fennel Parsnip Fall Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.
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