BRAISED FENNEL WITH LEMON
Categories Vegetable Side Braise Thanksgiving Fennel Fall Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
- Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.
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.
BAKED FENNEL WITH LEMON
Make and share this Baked Fennel With Lemon recipe from Food.com.
Provided by country girl kim
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
- Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
- Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.
Nutrition Facts : Calories 64.9, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 156.5, Carbohydrate 9.3, Fiber 3.7, Sugar 0.2, Protein 3.9
FENNEL BRAISED WITH OLIVE OIL AND LEMON
A lot of our tasters said this dish reminded them of why they like rustic Italian food: We pretty much left the fennel alone here, just browning it in olive oil (don't be afraid of the high heat at this stage) and then covering it and letting it bubble in water and its own juices. It cooks down sweet and tender, and then gets one final boost of bright flavors from lemon and olive. We think it's great served at room temperature, about 30 minutes after cooking. This side dish is delicious warm or at room temperature, not hot.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
- Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
- Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
- When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.
BAKED FENNEL PORK WITH LEMONY POTATOES & ONIONS
Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day
Provided by Good Food team
Categories Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.
- Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.
- Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.
- Scatter over the reserved fennel fronds and serve with the broccoli.
Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 0.33 milligram of sodium
OVEN-ROASTED FENNEL
Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.
Provided by France C
Categories Roasted Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
- Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
- Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.
Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
BAKED FENNEL
This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. This is a great vegetable side dish with grilled or roasted meats.
Provided by Dancer
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
- Set the feathery leaves aside to garnish the completed dish.
- Place in a saucepan and cover with milk.
- Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
- Remove the fennel and pat dry.
- Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
- Bake for about 20 minutes.
- Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
- This dish is great hot or at room temperature.
- Use the discarded feathery fronds to garnish, and serve.
BRAISED FENNEL WITH MEYER LEMON AND PARMESAN
Provided by Jill Santopietro
Categories easy, quick, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
- Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
- Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.
FENNEL WITH PARMIGIANO AND LEMON
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Place all in ingredients in a large bowl; toss to combine. Let stand at least 1 hour before serving.
BAKED FENNEL WITH PARMESAN AND THYME
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g
CHICKEN BREASTS WITH FENNEL AND LEMON
Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
- Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
- Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
- Add chicken with its juices and cook for 2 or 3 minutes.
- Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams
More about "baked fennel with lemon recipes"
BAKED COD WITH FENNEL & LEMON RECIPE | RACHAEL RAY …
From rachaelraymag.com
Category Real FoodTotal Time 25 mins
- Preheat oven to 450°. In large ovenproof skillet, cook first 3 ingredients in oil over medium heat, stirring occasionally, until browned, about 10 minutes.
ROASTED FENNEL WITH LEMON - COOK VEGGIELICIOUS
From cookveggielicious.com
Cuisine British, VeganTotal Time 30 minsCategory Side DishCalories 212 per serving
- Cut the fennel into quarters and trim off the hard core. Discard the outer leaves if they have become tough.
- Thinly slice your fennel and place in a roasting tin. Drizzle over the olive oil and season with sea salt and black pepper. Mix well.
ROASTED FENNEL WITH LEMON STUFFING - PEPPERIDGE FARM
From pepperidgefarm.com
BAKED CHICKEN WITH FENNEL, LEMON AND POTATO — EVERYDAY GOURMET
From everydaygourmet.tv
CRUNCHY BAKED FENNEL RECIPE - FOOD NEWS
From foodnewsnews.com
LEMONY BAKED COD WITH WILD RICE AND FENNEL RECIPE
From simplyrecipes.com
25 BEST SALMON RECIPES! | FEASTING AT HOME
From feastingathome.com
BAKED LEMON PEPPER WALLEYE RECIPES - THERESCIPES.INFO
From therecipes.info
BAKED FENNEL WITH OLIVE OIL AND LEMON - WAITROSE
From waitrose.com
EASY CHICKEN FENNEL LEMON TRAYBAKE - RECIPE WINNERS
From recipewinners.com
ITALIAN PARMESAN BAKED FENNEL RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PASTA WITH ROASTED FENNEL AND LEMON - SPRINKLES AND …
From sprinklesandsprouts.com
BAKED SKATE WITH FENNEL AND LEMON RECIPE
From spaulyseasonalservings.com
BAKED FENNEL WITH LEMON RECIPE | CHAMPSDIET.COM
From champsdiet.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED FENNEL WITH PARMESAN-LEMON VINAIGRETTE - CHATELAINE
From chatelaine.com
BAKED LEMON SALMON WITH FENNEL : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BAKED FENNEL WITH LEMON RECIPE - WEBETUTORIAL
From webetutorial.com
ROASTED COD WITH FENNEL & LEMON - STEPHANIE KAY NUTRITION
From kaynutrition.com
ROASTED FENNEL WITH DILL AND LEMON RECIPE | MYRECIPES
From myrecipes.com
ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE | MYRECIPES
From myrecipes.com
ROASTED FENNEL RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
GRILLED FENNEL WITH PARMESAN AND LEMON - SKINNYTASTE
From skinnytaste.com
BAKED SNAPPER WITH FENNEL AND PRESERVED LEMON SALAD
From allrecipes.cooking
BAKED LEMON SALMON WITH FENNEL RECIPE | CHEFDEHOME.COM
From chefdehome.com
WHOLE BAKED SNAPPER WITH FENNEL AND LEMON - CHEW TOWN
From chewtown.com
ROASTED FENNEL (ONLY 3 INGREDIENTS!) - SPEND WITH PENNIES
From spendwithpennies.com
BAKED HAKE, LEMON CAPER DRESSING & FENNEL POTATO GRATIN
From thermapen.co.uk
BAKED FENNEL RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED FENNEL WITH LEMON - PLAIN.RECIPES
From plain.recipes
BAKED FENNEL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON - KITCHN
From thekitchn.com
BAKED HADDOCK WITH ROASTED TOMATO AND FENNEL - FEASTING AT …
From feastingathome.com
BRAISED FENNEL WITH LEMON RECIPE | BON APPéTIT
From bonappetit.com
FENNEL, LEMON AND THYME ROASTED CHICKEN - ECLECTIC RECIPES
From eclecticrecipes.com
OLIVE-OIL-BRAISED FENNEL WITH LEMON - RECIPE - FINECOOKING
From finecooking.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #easy #vegetarian #dietary #3-steps-or-less
You'll also love