ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
FENNEL BAKED WITH HAM AND TOMATOES
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Blanch the fennel blubs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.
- Add tomatoes, salt and pepper. Cook over low heat five minutes.
- Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 914 milligrams, Sugar 12 grams
BAKED FENNEL WITH VERMOUTH
Make and share this Baked Fennel With Vermouth recipe from Food.com.
Provided by Xexe383
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
- I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
- You can slice them finer and more delicately if you like.
- Literally throw all the ingredients except the reserved leaves into a baking dish.
- Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
- Then place it snugly over and around the fennel, not the actual dish.
- This bakes and steams the fennel at the same time--basically making it really tasty!
- Cook in the preheated oven for 20 minutes, or until tender.
- Scatter with the fennel leaves before serving.
Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 173.2, Carbohydrate 13.1, Fiber 5.5, Protein 2.3
FENNEL & TOMATO GRATIN
This is a great meat-free main dish with a salad, or serve it with roast pork or lamb
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
- While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium
BAKED FENNEL WITH PARMESAN
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
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
FENNEL BAKED WITH TOMATOES AND PARMESAN
Steps:
- Preheat oven to 375 degrees.
- Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
- Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
- Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams
FENNEL, TOMATO AND GARLIC GRATIN
Fennel can be quite a daunting veggie to use in cooking, but this gratin has the most wonderful fragrant, delicate flavour and is wonderful with meat or fish as a side dish.
Provided by JustEmma
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200c/400f/gas mark 6.
- Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
- Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
- Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
- Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
- Season the mixture well and spread in a greased gratin dish.
- Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
- Bake until golden brown and crisp.
Nutrition Facts : Calories 382.3, Fat 23.2, SaturatedFat 5.4, Cholesterol 14.3, Sodium 488.8, Carbohydrate 36.1, Fiber 10.3, Sugar 5.8, Protein 12.1
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
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