FENNEL BUTTER
This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.
Provided by AlaskaPam
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Melt the butter in a small pan. Add the fennel seeds and cook for 1 minute. Add the garlic, stirring so garlic doesn't burn, and cook for 1 minute.
- Squeeze the juice of the lemon into the pan and stir, cooking for another minute. Add salt and pepper to taste.
BAKED CHICKEN WITH FENNEL BUTTER
Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
- Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
- Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).
Nutrition Facts : Calories 290, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
ROASTED OR GRILLED VEGETABLES WITH FENNEL AND WALNUT BUTTER
This can be done on a grill or in the oven, simple sprouts with olive oil and pepper, fresh fennel, pre-chopped walnuts and butter. Nothing more. Twenty (20) minutes and ready to serve. Now don't make this just because you hate brussels sprouts. This is great with asparagus, beans, cauliflower, or even kale. And if you don't like fennel, switch to a onion or shallots. This is a great simple dish.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Vegetables -- Mix the vegetables and fennel with the olive oil, salt and pepper and toss well.
- Bake -- on a foil lined baking or cookie sheet at 450 for 12-20 minutes until golden brown. Add to a small bowl and cover.
- Butter -- Mix the butter in a measuring cup and add the nuts and mix well. Now toss the melted butter with the roasted sprouts and fennel. Toss well to coat. Add any additional seasoning if necessary.
- Now -- clean up. Melt the butter and nuts in the bowl you use to serve the sprouts in, one less dish. Very easy simple dish. But try this with other vegetables. Also, don't be afraid to try macadamia nuts with snap peas or pecans with butternut squash. Many different combinations you can use.
- Option: Sometimes will crumble a little blue cheese or goat cheese over the top which is really good.
FENNEL-DUSTED CHICKEN WITH BROWN BUTTER AND CAPERS
Provided by Paul Grimes
Categories Chicken Quick & Easy Dinner Pan-Fry Capers Butter Orange Juice Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
- Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)
- Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.
SKILLET-BRAISED FENNEL
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
- Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
- Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.
BUTTERED POTATOES WITH FENNEL
Provided by Pierre Franey
Categories one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off the stem and stalk ends of the fennel head. Cut the fennel into 1/2-inch-thick slices. Cut the slices into strips about 1/2 inch wide. Cut the strips into 1/2-inch lengths. There should be about two cups of fennel cubes. Set aside.
- Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
- Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
- Pour the vegetables into a serving dish. Sprinkle them with dill and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 1 gram, Carbohydrate 79 grams, Fat 3 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1345 milligrams, Sugar 6 grams, TransFat 0 grams
YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER
Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.
Provided by Lora Zarubin
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
- Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat. Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. DO AHEAD: Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.
- Sold at some supermarkets and at specialty foods stores.
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