Braised Fennel With Parmesan Recipes

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BRAISED FENNEL WITH MEYER LEMON AND PARMESAN



Braised Fennel With Meyer Lemon and Parmesan image

Provided by Jill Santopietro

Categories     easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 fennel bulbs, fronds attached
Extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chicken broth
Grated rind and juice of 1 Meyer lemon
Sliced Parmesan cheese

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



Braised fennel with butter and parmesan image

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

750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved
50g/1¾oz butter
salt and freshly ground black pepper
3 tbsp dry vermouth
splash pastis (optional, alternatively add more dry vermouth)
60g/2oz parmesan (or similar vegetarian hard cheese), grated, plus extra for serving

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



Braised Fennel With Parmesan image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 2h15m

Yield Four servings

Number Of Ingredients 5

4 medium-size fennel bulbs, trimmed and halved lengthwise
2 cups chicken broth, homemade or low-sodium canned
1 teaspoon olive oil
Freshly ground pepper to taste
4 tablespoons freshly grated Parmesan cheese

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

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

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.

PARMESAN FENNEL GRATIN



Parmesan Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

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.

BRAISED FENNEL WITH PARMESAN



Braised Fennel With Parmesan image

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

2 tablespoons butter (or olive oil or a combo, plus extra for greasing the baking dish)
2 -3 bulbs fennel, trimmed
salt and pepper
1/2 cup dry white wine
1/3 cup parmesan cheese, freshly grated
parsley (and or or fennel greens)

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.

BAKED FENNEL WITH PARMESAN



Baked Fennel with Parmesan image

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

2 fennel bulbs
1 tablespoon butter
¾ cup half-and-half cream
¾ cup creme fraiche
¼ cup grated Parmesan cheese

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 WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

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

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs 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.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

BRAISED FENNEL



Braised Fennel image

I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic clove, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover

Steps:

  • Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
  • In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
  • Add fennel garlic, thyme, and toss to coat with butter.
  • Season with salt and pepper, to taste.
  • Add wine and chicken stock.
  • Bring mixture to a boil, reduce heat to a simmer and cover.
  • Braise for 15 to 20 minutes, or until vegetables are tender.
  • Stir in remaining tablespoon butter.
  • Reseason with salt and pepper, to taste.

FENNEL WITH PARSLEY, PARMESAN, AND LEMON



Fennel with Parsley, Parmesan, and Lemon image

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

1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
2 tablespoons fresh lemon juice
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/3 cup shaved Parmesan

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



Braised Fennel with Lemon image

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

7 tablespoons extra-virgin olive oil, divided
4 fresh fennel bulbs, each cut lengthwise into 6 wedges
1/3 cup chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 garlic clove, minced

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.

BRAISED FENNEL



Braised Fennel image

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

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

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.

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