Sauteed Fennel Recipes

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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

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

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.

PAN-FRIED FENNEL



Pan-Fried Fennel image

This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.

Provided by Marianne

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 4

2 pounds fennel bulbs, sliced, green tops reserved
3 tablespoons olive oil, or as needed
salt to taste
1 pinch lemon pepper, or to taste

Steps:

  • Chop fennel greens and set aside.
  • Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 16.6 g, Fat 10.6 g, Fiber 7.1 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 214.7 mg, Sugar 0.4 g

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

SAUTEED FENNEL AND CARROTS



Sauteed Fennel and Carrots image

Categories     Vegetable     Side     Sauté     Vegetarian     Fennel     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar

Steps:

  • Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

SAUTéED FENNEL



Sautéed Fennel image

Number Of Ingredients 0

Steps:

  • Cut off the leafy tops and fibrous stalks and trim off the root ends from fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. Peel away any bruised outer layers. Cut the bulbs in half and then slice fairly thin. Heat a heavy skillet over medium-high heat. Pour in enough oil to coat the bottom generously and add the cut fennel. Let the fennel brown for a few minutes undisturbed. Start tossing or stirring occasionally and continue to cook until the fennel is tender. Season with salt, fresh-ground black pepper, and the chopped fennel leaves. Finish with a squeeze of lemon juice or a pinch of dried chile flakes.

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

KALE AND FENNEL SKILLET



Kale and Fennel Skillet image

I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
2 garlic cloves, minced
3 tablespoons dry sherry or dry white wine
1 tablespoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch kale, trimmed and torn into bite-sized pieces

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.

Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges

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