BRAISED FENNEL WITH POMEGRANATE
Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.
BRAISED FENNEL, POMEGRANATE AND ORANGE
Provided by Riccardo
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 180ºC/350ºF
- Peel the pomegranate and reserve the seeds in two bowls.
- Squeeze half an orange peel and slice the rest into half-inch slices.
- Discard the green top parts of the fennel but reserve the fronds to garnish.
- Slice the fennel into half-inch slices.
- Arrange the fennel and orange slices in an oiled baling dish, alternating them.
- Pour the orange juice onto the slices and add half the pomegranate seeds, salt and pepper.
- Swirl with more olive oil and bake for 20-30 minutes, until the fennel begins to brown.
- Serve (warm or cold) with the rest of the pomegranate seeds and fronds of fennel to garnish.
ORANGE-BRAISED FENNEL
Serve this dish alongside our Roasted Wild Striped Bass.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 6
Steps:
- With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
- Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.
BRAISED FENNEL IN ORANGE SAUCE WITH POMEGRANATE SEEDS
Braised Fennel in Orange Sauce with Pomegranate Seeds is a beautiful and fragrant way to add root vegetables and fruit to your menu. It is easy and fast to prepare, and is a great side side for fish or pork. The beautiful colors are festive and adds an elegant touch for a special meal. The pomegranate seeds are key for this dish not only for color, but the sweet pop of juice with each bite.
Provided by Cara Kretz
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- To prepare the fennel bulbs, cut the tops off the bulbs of fennel and reserve 2 stalks of fronds for garnish.
- Carefully slice any dark or bruised marks from the root end but keep the root intact. This will help keep the fennel wedges together during cooking. Cut the bulb in half from root to stem and then slice the halves into wedges. If the bulb is very large cut wedges into half again. Be sure to keep all wedges a similar size for even cooking.
- Heat the olive oil in large covered skillet on the stovetop over medium high heat. Place each fennel wedge in a single layer in the pan. Sprinkle with salt and pepper. Cook for 3 - 5 minutes on each side until they start to caramelize and turn golden brown.
- Add orange juice, orange zest, and chicken stock and bring to a boil. Cover and simmer for 10 - 15 minutes or until the just fork tender in the large root end. With a slotted spoon, transfer fennel from the pan to a serving platter.
- Add butter to skillet and allow the sauce to reduce for another 5 minutes or until slightly thickened, stirring occasionally.
- Spoon the warm orange sauce over the fennel. Garnish with fresh fennel fronds and pomegranate seeds.
- Can be served warm or room temperature.
ORANGE-BRAISED FENNEL
Steps:
- Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
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
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