Corn And Fennel Ragu Recipes

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PAPPARDELLE WITH QUICK FENNEL RAGU



Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 55m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

  • Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

CORN AND FENNEL SOUP



Corn and Fennel Soup image

Give this silky pureed soup a touch of elegance by topping it with corn kernels and fresh fennel fronds.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove of garlic, minced
Kosher salt and freshly ground black pepper
2 1/2 cups chicken broth
2 cups frozen corn kernels, plus more, thawed, for serving
1 cup chopped fennel, plus fronds, for serving
1/4 to 1/2 cup heavy cream, as desired

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer.
  • Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot sprinkled with corn kernels and fennel fronds.

CORN AND FENNEL RAGU



Corn and Fennel Ragu image

Provided by Paul Greenberg

Categories     dinner, easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1/4 cup finely chopped shallots
2 cups finely chopped fennel, fronds chopped and reserved
1/4 teaspoon ground cumin
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper
3 cups corn kernels (from about 6 ears)

Steps:

  • Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and saute until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
  • Transfer 1 1/2 cups of the corn mixture and liquid to a blender and puree. Strain the puree pressing the solids; discard the solids. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 6 grams

FENNEL AND SAUSAGE RAGU OVER PASTA



Fennel and Sausage Ragu over Pasta image

This ragu would also be excellent served over instant polenta instead of pasta.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 fennel bulb (sometimes called anise) with fronds
1 medium onion, chopped
1 tablespoon olive oil
1 pound sweet Italian sausage, casings discarded
1/2 cup dry white wine
2 cups prepared marinara sauce
1 pound rotini, fusilli, or other spiral pasta

Steps:

  • Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
  • While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

CANNELLINI BEAN & FENNEL RAGU



Cannellini bean & fennel ragu image

Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 16

1 tbsp olive oil
1 onion , finely sliced
2 celery sticks, finely chopped
1 fennel bulb , trimmed and sliced
1 large garlic clove , grated
50g pancetta , chopped
400g can cannellini beans , drained and rinsed
150g cherry tomatoes , halved
2 tbsp tomato purée
300ml low-salt vegetable stock
1 tbsp red wine vinegar
grated parmesan and crusty bread, to serve (optional)
½ small bunch of basil , finely chopped
½ small bunch of parsley , finely chopped
1 lemon , zested
½ garlic clove , grated

Steps:

  • Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
  • Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
  • For the gremolata, mix everything together in a small bowl. Set aside.
  • Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium

PORK AND FENNEL RAGU



Pork and Fennel Ragu image

Make and share this Pork and Fennel Ragu recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel
2 garlic cloves, minced
1 tablespoon fennel seed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
8 ounces ground lean pork
2 cups chopped tomatoes
1/2 cup fat-free low-sodium chicken broth
4 cups hot cooked rigatoni pasta (about 1/2 lb uncooked pasta)

Steps:

  • Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
  • Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
  • Add tomato and broth, bring to a boil.
  • Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

Nutrition Facts : Calories 421.3, Fat 14, SaturatedFat 4.8, Cholesterol 40.9, Sodium 351.7, Carbohydrate 54.1, Fiber 5.6, Sugar 7, Protein 19.8

CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories     dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

  • Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
  • Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
  • Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
  • Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
  • Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
  • Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
  • Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
  • If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
  • Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
  • Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
  • Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

CREAMY COLESLAW WITH FENNEL



Creamy Coleslaw with Fennel image

This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.

Provided by Jayma Sanderson Smith

Categories     Salad     Coleslaw Recipes     With Mayo

Time 50m

Yield 10

Number Of Ingredients 12

1 ½ pounds green cabbage, finely shredded
1 red onion, finely shredded
2 carrots, peeled and finely shredded
1 large fennel bulb, finely shredded
3 tablespoons finely chopped fresh parsley
1 ½ cups mayonnaise
¾ cup raspberry chardonnay vinegar
¾ cup white sugar
¼ cup vegetable oil
2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
  • Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 28.9 g, Cholesterol 12.5 mg, Fat 32.6 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 471.3 mg, Sugar 21.2 g

SLOW COOKER PORK & FENNEL RAGU



Slow Cooker Pork & Fennel Ragu image

This pork and fennel pasta has thick and rich tomato sauce with a slight spice kick thanks to the fiery red chili and is great topped with created Parmesan or give it a summertime twist with some crumbled feta.

Provided by FussFreeFodder

Time 8h5m

Yield Serves 4

Number Of Ingredients 8

500g 5% fat pork mince
1 Onion, diced
2 Garlic cloves, crushed
1tbsp Fennel seeds
1 Red chilli, diced
500g Passata
350g Spaghetti
Parmesan or feta to serve.

Steps:

  • Place the mince, onion, garlic, chilli, fennel, and passata into the slow cooker.
  • Turn the slow cooker to low and cook for 8 hours.
  • When ready to eat cook the spaghetti as per the packet instructions.
  • Serve the Ragu sauce on a bed of spaghetti and topped with your chosen cheese and a fresh side salad.

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