SAUSAGE AND LENTILS WITH FENNEL
One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
- In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
- Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
- Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
- Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread
Nutrition Facts : Calories 326.4 kcal, Carbohydrate 40.6 g, Protein 22.9 g, Fat 8.9 g, SaturatedFat 1.8 g, Cholesterol 40 mg, Sodium 634.8 mg, Fiber 17.5 g, Sugar 3.6 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
BEEF FENNEL STEW
Steps:
- Preheat the oven to 200 degrees F.
- Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
- Preheat the oven to 300 degrees F.
- Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.
STEWED FENNEL
Steps:
- Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
- Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
- Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 0 grams
SEAFOOD STEW WITH FENNEL AND THYME
Categories Soup/Stew Milk/Cream Fish Herb Shellfish Vegetable Sauté Stew Dinner Halibut Mussel Scallop Fennel Leek White Wine Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open). Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired.
- Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.
- Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper. Serve in warmed shallow bowls.
- *Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
More about "stewed fennel food"
68 FENNEL RECIPES FOR SHAVING, ROASTING, PICKLING, AND MORE
From bonappetit.com
Author Ali Francis
- Rigatoni With Fennel and Anchovies. Something truly magical happens when fennel, garlic, and anchovies get caramelized together. View Recipe.
- Tangy Brisket With Fennel and Herbs. Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots. View Recipe.
- Spiced Roast Pork With Fennel and Apple Salad. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
- Collard Greens Salad With Fried Plantain and Sumac. Collard greens aren’t just for braising; use them in this anytime-of-day salad, with thinly sliced fennel and a sweet and tangy dressing.
- Butter-Basted Rib Eye with Crunchy Fennel Salad. Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. View Recipe.
FENNEL AND WHISKEY BEEF STEW | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (12)Category Main DishesServings 6Total Time 3 hrs 15 mins
VEGAN BEAN STEW WITH FENNEL - LAZY CAT KITCHEN
From lazycatkitchen.com
FENNEL AND CHICKPEA STEW - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
WHAT IS FENNEL? (AND HOW TO COOK IT) - FOOD NETWORK
From foodnetwork.com
HEALTHY FENNEL STEW WITH SHRIMP - IT'S A VEG WORLD …
From itsavegworldafterall.com
STEWED FENNEL RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
Servings 6Calories 167 per servingCategory Miscellaneous
SEAFOOD STEW WITH FRESH FENNEL RECIPE | SIDECHEF
From sidechef.com
THOMASINA MIERS’ RECIPE FOR PROVENçAL CHICKEN CASSEROLE WITH NEW …
From theguardian.com
WHY WE SHOULD ALL BE EATING MORE FISH THIS YEAR - SALON.COM
From salon.com
BEN TISH’S RECIPE FOR BURRATA ON BRUSCHETTA WITH STEWED COURGETTES …
From theguardian.com
STEWED SWEET SAUSAGES IN FENNEL-TOMATO SAUCE - FOOD & WINE
From foodandwine.com
BEEF STEW WITH FENNEL AND SHALLOTS - MAYO CLINIC
From mayoclinic.org
NIGEL SLATER’S RECIPES FOR COD’S ROE AND CRISPBREAD, AND FOR ROAST …
From theguardian.com
SEAFOOD, TOMATO AND FENNEL STEW - FOOD & WINE
From foodandwine.com
TOMATO FENNEL & WHITE BEAN STEW - DISHING UP THE DIRT
From dishingupthedirt.com
FENNEL & VEAL STEW RECIPE - CLASSIC FRENCH RECIPE
From savorythoughts.com
PORK STEW WITH FENNEL AND BUTTERNUT SQUASH RECIPE | EPICURIOUS
From epicurious.com
FENNEL AND TOMATO PORK STEW | CANADIAN LIVING
From canadianliving.com
FENNEL DAUPHINOISE | DAUPHINOISE POTATOES RECIPE - DELISH
From delish.com
SIMPLE STEWED CHICKPEAS WITH FENNEL | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
FENNEL & PORK STEW - EATINGWELL
From eatingwell.com
BEEF AND FENNEL STEW | METRO
From metro.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love