HERBED FENNEL AND ONION
Wondering what to do with those fennel bulbs you brought home from the market? Try them in this aromatic and savory side dish that's so rich, no one will guess it's healthy. Vinegar adds a slight tang. -Meghann Minton, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated., Remove from the heat; stir in the vinegar, salt and pepper.
Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 437mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HERBED WAFFLE WITH CARAMELIZED FENNEL CLUB
Provided by Aaron McCargo Jr.
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Special equipment: waffle iron
- Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
- For the pesto: Combine all the ingredients in a bowl and set aside.
- For the fennel: In a large saute pan over medium heat, add the olive oil, fennel, garlic and onions. Cook until the onions and fennel are browned and caramelized, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in the spinach, set aside or place in the oven to keep warm.
- For the tapenade: Combine all the ingredients in a bowl and set aside.
- For the waffles: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, butter and herbs. Stir all until well combined.
- Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
- To assemble the waffles: Place 1 waffle on a warmed plate. Top with couple of tablespoons of the pesto and some caramelized fennel. Top with another waffle, more pesto and the tapenade. Top with another waffle, more pesto, fennel and tapenade. Top with another waffle. Place a toothpick to hold into place. Cut into 4 pieces and serve immediately.
CHARRED ONION AND FENNEL SOUP
New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entrée. Serve with a salad of chopped tomato and herbed olives tossed in bottled or fresh balsamic vinaigrette with chopped fresh marjoram. End with slices of pound cake spread with bottled lemon curd and surrounded by tangerine sections.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Bake bread until crisp and cheese begins to melt, about 15 minutes. Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper. Ladle soup into bowls; place 1 slice bread atop each.
ROASTED PORK, FENNEL, AND ONIONS
Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.
Provided by Christine L.
Categories Meat and Poultry Recipes Pork
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
- Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
- Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
- Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
- Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
- Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g
CLASSIC HERB AND FENNEL STUFFING
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Stuffing/Dressing Fennel Bread Sage Celery Herb Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
- Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
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