Sauteed Fennel And Leeks Recipes

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SAUTEED FENNEL



Sauteed Fennel image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
Kosher salt
Freshly ground black pepper

Steps:

  • Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

SAUTEED FENNEL AND LEEKS



Sauteed Fennel and Leeks image

The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Steps:

  • Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
  • Add leeks, season with salt and pepper, cook 5 minutes more,.
  • Stir in lemon zest and butter, adjust seasonings, serve.

Nutrition Facts : Calories 117.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1

FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SAUTEED FENNEL



Sauteed Fennel image

Make and share this Sauteed Fennel recipe from Food.com.

Provided by Xexe383

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
kosher salt
fresh ground black pepper
water

Steps:

  • Heat a medium saute pan over medium-high heat until just smoking.
  • Add the oil, garlic, fennel, and start tossing, to coat fennel in oil.
  • Season with salt and pepper, to taste.
  • As the fennel starts to caramelize, add a splash of water to steam for 1 minute.
  • Remove from the heat.

Nutrition Facts : Calories 128, Fat 10.4, SaturatedFat 1.4, Sodium 61.3, Carbohydrate 9, Fiber 3.7, Protein 1.6

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

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