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.
BRAISED FENNEL WITH BUTTER AND PARMESAN
This is a fabulous fennel recipe - it's great with roast lamb or can be eaten as a vegetarian dish on its own.
Provided by Simon Hopkinson
Categories Side dishes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 170C/325F/Gas 3.
- Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.
- Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.
- Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife.
- Preheat the grill to high.
- Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce.
- Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).
- Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.
- Serve with extra parmesan for sprinkling over.
BRAISED FENNEL WITH PARMESAN
Provided by Molly O'Neill
Categories weekday, side dish
Time 2h15m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.
- Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil. Season the fennel with pepper and brush with the broth mixture. Sprinkle with the Parmesan and broil until browned, about 2 minutes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 11 grams
BRAISED FENNEL WITH PARMESAN
Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.
Provided by Chef Kate
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F
- Rub a baking dish large enough to hold the fennel in a single layer with butter.
- Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
- Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
- Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
- Serve garnished with chopped fennel greens or parsley.
PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
BRAISED FENNEL
This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined.
- Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven. Bake for 35 minutes, uncover, and continue baking until fennel is golden brown, about 10 minutes more. Remove from oven; serve warm or at room temperature.
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
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.
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
FENNEL WITH PARSLEY, PARMESAN, AND LEMON
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
- Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 116 g, Fat 9 g, Fiber 2 g, Protein 4 g
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.
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5/5 (5)Total Time 35 minsServings 6Calories 117 per serving
- Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
- Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.
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