CELERY AND FENNEL WITH BACON
Categories Side Bacon Celery Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
- Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
- Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
- Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
FENNEL AND CELERY ROOT CASSEROLE
A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.
Provided by Jani Whitsett
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
- Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
- Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g
SAVORY DUTCH BABY WITH FENNEL, CELERY, BACON, LEMON, AND HONEY
While many of you may know the Dutch Baby as a sweet eggy treat, this savory herb-flecked version is easy to make and perfect for brunch or dinner. Quick to prep, once out of the oven it's topped with shaved fennel, celery, and bacon and dressed with zesty lemon and olive oil-then finished with a final drizzle of honey and a squeeze of lemon.
Provided by Braun
Number Of Ingredients 12
Steps:
- Preheat oven to 425° with a medium cast-iron pan on the middle rack.
- Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.
- Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.
- Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
- Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.
FENNEL, APPLE AND CELERY ROOT GRATIN
Provided by Laura Werlin
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
- Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
- Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
- In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
- Cut the apples into 1/4-inch-thick rings.
- Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
- Let cool 15 minutes to allow the cream to firm up slightly and serve.
MAPLE FENNEL BACON
Steps:
- Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl.
- Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top¿fennel is a strong spice so use it sparingly. Season with black pepper.
- Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.
CELERY, FENNEL, AND APPLES SALAD WITH DUNGENESS CRAB
From the SF Cronical. I made it for Christmas dinner. It was very good. I think the curry made it! Serve it in a martini glass for an elegant touch.
Provided by HelenG
Categories Crab
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
- Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
- Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
- Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
- When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
- Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
- Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon.
Nutrition Facts : Calories 46.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 16.8, Sodium 106.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.5, Protein 5.5
WARM FENNEL SLAW WITH BACON
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the stems and leaves from the fennel bulbs. Chop and reserve two tablespoons of the leaves. Discard the stems. Quarter and shred the fennel bulbs by hand or on the fine slicing disk of a food processor. Put the fennel in a bowl.
- Heat one tablespoon of the oil in a heavy skillet, add the bacon and saute over medium heat until the bacon is golden. Pour the contents of the skillet through a strainer into a heatproof bowl. Spread the pieces of bacon on absorbent paper.
- Add the vinegar to the skillet and heat briefly, then stir in the mustard. Return the reserved bacon fat to the pan and add the remaining olive oil. Season to taste with pepper.
- Pour the dressing over the fennel, add the chopped leaves and the chives and serve at once. For convenience, the dressing and fennel can be prepared in advance. Wait until just before serving to reheat the dressing, then toss it with the fennel.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 306 milligrams, Sugar 6 grams, TransFat 0 grams
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
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