ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
CRISPY POTATOES WITH FENNEL
These thinly sliced potatoes with fresh fennel flavor are the perfect side dish to accompany a roast dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
- In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
- Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg
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.
CRISPY CREAM-BRAISED POTATOES AND FENNEL
Make and share this Crispy Cream-Braised Potatoes and Fennel recipe from Food.com.
Provided by alice.v.richard
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
- In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
- While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
- Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
- Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).
Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 8.7, Cholesterol 44.8, Sodium 117.4, Carbohydrate 48.1, Fiber 6.8, Sugar 1.7, Protein 8.2
CRISPY CREAM-BRAISED POTATOES AND FENNEL
Yield 4
Number Of Ingredients 11
Steps:
- In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point. While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest. Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning. Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)
LIGHTER FENNEL & POTATO GRATIN
This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping
Provided by Mary Cadogan
Categories Side dish
Time 1h50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.
- Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
- Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
BRAISED FENNEL AND POTATOES
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
BRAISED FENNEL AND POTATOES
Make and share this Braised Fennel and Potatoes recipe from Food.com.
Provided by DeSouter
Categories Potato
Time 40m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 149.5, Fat 6.9, SaturatedFat 1, Sodium 414.2, Carbohydrate 20.9, Fiber 3.1, Sugar 1.7, Protein 2.2
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- Place the potatoes, fennel wedges, bay leaf, and fennel seed in a 3 to 4 quart Dutch oven. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper.
- Turn the flame on to medium-high heat, and bring the half-and-half to a simmer. Lower the heat to just maintain the simmer, and cook until the potatoes and fennel are soft and tender, stirring occasionally, about 20 minutes. Remove the Dutch oven from the heat. The potatoes and fennel should be fork-tender at this point.
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