Zucchini Potato And Fennel Stew Recipes

ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)

Steps:

• Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
• Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
• Chop reserved fennel tops finely and sprinkle over soup before serving.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

BRAISED FENNEL AND POTATOES

Steps:

• Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
• Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
• Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
• Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

GREEK POTATO, ZUCCHINI, AND BEAN STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
• Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
• Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
• Stir in parsley, dill, oregano, and pepper.
• Ladle into bowls and garnish with cheese.

ZUCCHINI SQUASH AND POTATO STEW

Steps:

• Cut off and discard the ends of the squash.
• Cut squash in half length-wise and slice into 1" pieces.
• Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
• Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
• Finely chop the garlic.
• Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
• Add squash and potatoes. Saute until potatoes are somewhat softened.
• Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
• Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
• Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

BEEF, POTATO, ZUCCHINI AND TOMATO STEW

Steps:

• Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
• Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
• Wash, trim and coarsely chop tomatoes, and add to the pan.
• Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
• Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
• Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

ZUCCHINI AND POTATOES JAMBOT

Steps:

• Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.