HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
THE BEST ROASTED FENNEL
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
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.
WARM FENNEL-AND-PARMESAN DIP
A warm, golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Yield Serves 6 to 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
- Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.
ROASTED FENNEL
Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
- On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 1 g
ROASTED FENNEL WITH PARMESAN
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES
Categories Blender Garlic Appetizer Roast Thanksgiving Vegetarian Fennel Bell Pepper Chill Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
- Preheat oven to 450°F.
- While fennel is chilling, make dip:
- Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
- In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
- Drain fennel in a colander and pat dry.
- Serve dip with fennel.
PARMESAN-ROASTED FENNEL
Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.
Provided by Marcia
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
- Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED TOMATO AND FENNEL DIP
Such a delicious Dip - Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30-35 minutes or until they blister and are slightly charred. Remove and cool.
- In a blender, purée together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt. Add the remaining olive oil in a slow steady stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.
Nutrition Facts : Calories 787.1, Fat 81.9, SaturatedFat 11.4, Sodium 402.3, Carbohydrate 14.2, Fiber 2.4, Sugar 4.1, Protein 2.6
ROASTED FENNEL DIP
750 Best Appetizers Makes 1 2/3 cups - serve with raw vegetables, chips or on potato wedges.
Provided by dicentra
Categories < 60 Mins
Time 50m
Yield 1 2/3 cup
Number Of Ingredients 8
Steps:
- Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
- Transfer to a food processor and puree until smooth.
- In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.
Nutrition Facts : Calories 248.7, Fat 22, SaturatedFat 9.1, Cholesterol 35.9, Sodium 477.8, Carbohydrate 12.3, Fiber 4.4, Sugar 2.4, Protein 3.2
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