Bakedfennelwithvermouth Recipes

BAKED FENNEL WITH VERMOUTH

Steps:

• Preheat the oven to 425 degrees F.
• Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
• I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
• You can slice them finer and more delicately if you like.
• Literally throw all the ingredients except the reserved leaves into a baking dish.
• Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
• Then place it snugly over and around the fennel, not the actual dish.
• This bakes and steams the fennel at the same time--basically making it really tasty!
• Cook in the preheated oven for 20 minutes, or until tender.
• Scatter with the fennel leaves before serving.

FENNEL BRAISED WITH OLIVE OIL AND LEMON

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.

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

FENNEL BAKED WITH HAM AND TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Blanch the fennel blubs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.
• Add tomatoes, salt and pepper. Cook over low heat five minutes.
• Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

BAKED FENNEL WITH PARMESAN

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.

BRAISED FENNEL WITH LEMON

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.

BAKED FENNEL

Steps:

• To prepare the fennel, cut off the upper stems close to the bulb and trim off the bottoms. If small bulbs are available, cut each trimmed bulb in half lengthwise. If small bulbs are not available, cut each lengthwise into quarters.
• As the fennel bulbs are trimmed and cut, drop them into a basin of cold water.
• Bring a large quantity of water to the boil in a saucepan and add salt to taste.
• Drain the fennel and add the pieces to the boiling water.
• Preheat the oven to 400 degrees.
• Let the fennnel cook about 10 minutes, until almost tender. Drain. Pat dry, using a clean linen towel or paper toweling. If the centers of each piece of fennel are tough or woody, carefully trim away and discard the tough part.
• Arrange the fennel pieces in one layer in a baking dish, cut-side down. Sprinkle with salt and pepper and the olive oil.
• Place the dish in the oven and bake 20 minutes.

BAKED BASS WITH FENNEL

Steps:

• Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
• Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

BAKED FENNEL WITH PARMESAN AND THYME

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.

ROASTED FENNEL

Steps:

• Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
• On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.

FENNEL AND PEAS WITH VERMOUTH

Steps:

• Sauté the fennel in olive oil with a touch of lemon zest and juice on a medium heat for four minutes.
• Add the vermouth on a high enough heat and burn off the alcohol for a further two minutes.
• Cover and cook for a further 3 minutes or when the fennel is al dente.
• Add a cupful of frozen peas. Cook until the peas pop in the mouth.
• Add white pepper plus a little salt and lemon juice to taste. Add black pepper to serve.