ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
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 AND POTATOES
Categories Onion Potato Side Braise Vegetarian Quick & Easy Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
- Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
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 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.
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.
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 WITH MUSTARD GREENS
Steps:
- In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately.
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.
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
BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
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
More about "braised fennel with pomegranate recipes"
BRAISED FENNEL WITH BUTTER AND PARMESAN RECIPE - BBC …
From bbc.co.uk
BRAISED FENNEL - SOBEYS INC.
From sobeys.com
PASSOVER RECIPES: BRAISED FENNEL WITH APRICOTS AND FIGS
From mayihavethatrecipe.com
FENNEL BRAISED IN CREAM - RACHAEL RAY IN SEASON
From rachaelraymag.com
BRAISED FENNEL WITH POMEGRANATE - TERHUNE ORCHARDS
From terhuneorchards.com
Estimated Reading Time 1 min
FENNEL AND POMEGRANATE SALAD | RICARDO
From ricardocuisine.com
GARLIC-BRAISED FENNEL | RACHAEL RAY IN SEASON
From rachaelraymag.com
BRAISED FENNEL WITH OLIVE OIL AND GARLIC | WILLIAMS SONOMA
From williams-sonoma.com
BRAISED FENNEL WITH TOMATOES & POTATOES RECIPE | EATINGWELL
From eatingwell.com
BRAISED FENNEL RECIPE | GOOD FOOD
From goodfood.com.au
BRAISED FENNEL WITH PARMESAN BREADCRUMBS RECIPE | MYRECIPES
From myrecipes.com
BRAISED GARLICKY FENNEL - ITALIAN FOOD FOREVER
From italianfoodforever.com
BRAISED FENNEL WITH GREEK OLIVES & THYME - STARSEED KITCHEN
From starseedkitchen.com
BRAISED FENNEL WITH BUTTER AND PARMESAN | SIMONE'S KITCHEN
From insimoneskitchen.com
BRAISED FENNEL WITH POMEGRANATE RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.com
BRAISED FENNEL WITH ONIONS AND BALSAMIC VINEGAR - DINNER RECIPES …
From delish.com
BRAISED FENNEL - COOK IN VENICE
From cookinvenice.com
BRAISED FENNEL WITH POMEGRANATE - MASTERCOOK
From mastercook.com
BRAISED FENNEL - SAVOR THE BEST
From savorthebest.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE - FEASTING AT …
From feastingathome.com
BRAISED FENNEL RECIPE | MYRECIPES
From myrecipes.com
BRAISED FENNEL WITH POMEGRANATE RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.com
BRAISED FENNEL WITH POMEGRANATE - MEALPLANNERPRO.COM
From mealplannerpro.com
CARAMELIZED AND BRAISED FENNEL - OUR ITALIAN TABLE
From ouritaliantable.com
CREAM-BRAISED FENNEL AND POTATOES RECIPE BY THE REDHEAD BAKER
From theredheadbaker.com
BRAISED LAMB SHANKS WITH POMEGRANATE AND FENNEL – EDIBLE SEATTLE
From edibleseattle.com
BRAISED FENNEL | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
EASY BRAISED FENNEL RECIPE WITH ORANGE - INSPIRED TASTE
From inspiredtaste.net
FENNEL GRATIN | JAMIE OLIVER RECIPES
From jamieoliver.com
CITRUS AND GARLIC-HERB BRAISED FENNEL | THE SPLENDID TABLE
From splendidtable.org
BRAISED FENNEL WITH PASTIS - RECIPE - FINECOOKING
From finecooking.com
BRAISED FENNEL - THE HAPPY FOODIE
From thehappyfoodie.co.uk
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 »
You'll also love