Roasted Fennel And Green Bean Relish Recipes

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THE BEST ROASTED FENNEL



The Best Roasted Fennel image

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact)
4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 475 degrees F.
  • Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
  • Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
  • Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

GREEN BEANS WITH FENNEL



Green Beans with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS



Haricots Verts, Roasted Fennel, and Shallots image

Categories     Bean     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Fennel     Green Bean     Fall     Vegan     Shallot     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound haricots verts or small slender green beans, trimmed

Steps:

  • Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
  • Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

ROASTED FENNEL AND GREEN BEAN RELISH



Roasted Fennel and Green Bean Relish image

This delicious recipe for roasted fennel and green bean relish is from chef Emeril Lagasse's cookbook, "Emeril's Creole Christmas."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 large bulb fennel (about 1 pound), trimmed, and thinly sliced lengthwise
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 pound haricots verts

Steps:

  • Preheat oven to 350 degrees.
  • Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.
  • Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.
  • Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.

GREEN BEANS W/ ROASTED FENNEL AND PEARL ONIONS



Green Beans W/ Roasted Fennel and Pearl Onions image

I LOVE this! The fennel bulb adds a delicate flavor. Adding the seeds further adds to the flavor of the fennel. I have used both fresh & frozen pearl onions, Using frozen pearl onions works out great without all the fuss of removing the skins off fresh onions. You can roast the onion & fennel bulb and make the buttery paste a head of time. Then combine with the hot green beans. Veggie amounts are flexible. This is amazing and a great side to serve with chicken, pork of beef. Source of Recipe: Inspired by Emeril & tweaked by Moi.

Provided by Chicagoland Chef du

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large fennel bulb, remove and discard stalks, trim bulb, remove core, and slice into medium strips
2 cups white pearl onions, trim ends, peel and left whole, can use frozen
12 -16 ounces French haricots vert, fresh, can sub. green beans, clean and trimmed
1 -2 tablespoon extra virgin olive oil (EVOO)
1/2 teaspoon sea salt
2 tablespoons butter, softened at room temperature
1 1/2 teaspoons lemon zest, finely grated
1/2-1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°.
  • In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.
  • Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil. Sprinkle with sea salt.
  • Roast fennel and onions until softened and lightly brown, about 30-40 minutes. This can be done ahead of time.
  • Crush fennel seeds to release the oil, I use a mortar & pestle.
  • COMBINE: to make a buttery paste and set aside; 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper, fennel seeds. This can be made ahead of time.
  • In the mean time, steam green beans until crispy tender or desired tenderness.
  • In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
  • Serve hot / immediately.
  • Serve 4-6.

Nutrition Facts : Calories 161, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 528.9, Carbohydrate 18.5, Fiber 5.9, Sugar 6.2, Protein 3.4

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