Fennel Butter Recipes

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SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

FENNEL BUTTER



Fennel Butter image

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

1/2 cup butter
6 teaspoons fennel seeds
1 garlic clove, peeled and chopped
1 lemon
salt, to taste
pepper, to taste

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.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER



Roasted Halibut with Saffron-Fennel Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)

Steps:

  • Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
  • Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
  • Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
  • Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

SKILLET-BRAISED FENNEL



Skillet-Braised Fennel image

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

4 medium bulbs fennel
1 1/2 tablespoons unsalted butter
1 teaspoon sugar
1 or 2 cloves garlic, sliced thin
1/4 cup fresh orange juice
1 cup water
Salt and freshly ground pepper
Flat-leaf parsley leaves, as garnish

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.

ROAST LEG OF LAMB WITH FENNEL BUTTER



Roast Leg of Lamb with Fennel Butter image

Categories     Lamb     Roast     Low Carb     Red Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Seasoned butter
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
Lamb
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
2 cups dry red wine
1 1/3 cups low-salt chicken broth
Fresh rosemary sprigs (optional)

Steps:

  • For seasoned butter:
  • Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For lamb:
  • Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
  • Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
  • Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
  • Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

GRILLED OYSTERS WITH FENNEL BUTTER



Grilled Oysters with Fennel Butter image

A seasonal side dish or appetizer with fresh oysters and fennel.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Yield 24

Number Of Ingredients 7

1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24 unopened, fresh, live medium oysters

Steps:

  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  • In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  • Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  • Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g

ROASTED CARROTS WITH FENNEL-BROWN BUTTER



Roasted Carrots with Fennel-Brown Butter image

Provided by The Epicurious Test Kitchen

Categories     Side     Vegetarian     Kid-Friendly     High Fiber     Low/No Sugar     Carrot     Healthy     Low Cholesterol     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds medium carrots, with green tops, if available
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons fennel seeds
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
  • Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.
  • Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.
  • Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.

BAKED CHICKEN WITH FENNEL BUTTER



Baked Chicken with Fennel Butter image

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

6 bone-in chicken breasts (about 3 lb)
1/4 cup butter or margarine, softened
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

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

PUREED FENNEL



Pureed Fennel image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 5

Sauté 1 1/2 pounds trimmed and chopped fennel
1 peeled and chopped onion
2 tablespoons butter to soften
5 cups stock or water
Chopped chervil

Steps:

  • Sauté 1 1/2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes.
  • Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes.
  • Cool slightly, purée, strain and refrigerate.
  • Garnish: Chopped chervil.

FENNEL AND BUTTER BEAN SALAD



Fennel and Butter Bean Salad image

Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.

Provided by KeizerKitchen

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup canned butter beans, drained and rinsed
1 bulb fennel, cored and finely chopped
3 stalks scallions, sliced
¼ cup lemon juice
¼ cup olive oil
2 tablespoons chopped fresh dill
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine butter beans, fennel, and scallions in a bowl.
  • Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  • Refrigerate at least 1 hour before serving, or up to 1 day.

Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g

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