BRAISED FENNEL
Steps:
- Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
- Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
- Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
- Return fennel to pan; season with salt, pepper and Pernod.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 6 grams
BRAISED FENNEL
An easy Braised Fennel recipe
Categories Side Braise Quick & Easy Fennel Fall Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
- Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
SKILLET-BRAISED FENNEL
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
- Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
- Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.
OVEN-BRAISED FENNEL
Provided by Florence Fabricant
Categories side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Butter a baking dish.
- Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
- Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
- While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 475 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED FENNEL WITH FRESH FIGS
Adapted from a Wine Spectator recipe, featured as part of a Thanksgiving menu. Really quite simple to do and presents beautifully -- an elegant starter which can be prepared entirely in advance..
Provided by Chef Kate
Categories Fruit
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion and two of the figs coarsely and put them in a saucepan large enough to hold all the fennel. Add the chicken stock and salt. Bring the mixture to a simmer.
- Meanwhile, cut the dark green ends away from the fennel and reserve for other use or discard. Cut the rest lengthwise into quarters and add them to the pan.
- Cover the pan tightly and let the fennel cook at a very low simmer until it is tender, about 30 minutes. (Note: It is not necessary to cover the fennel with liquid; it will cook evenly in the tightly covered pan.)
- Remove the fennel from the pan juices.
- Puree the pan juices in a food processor or blender, adding lemon juice to taste. Taste for seasoning.
- To serve, cut the tips from the remaining figs and cut them lengthwise into thin slices, leaving them attached at the base. They will fall open into a fan shape. Place one at the edge of each of eight small salad plates.
- Overlap two fennel quarters at the center and spoon some of the puree over the fennel.
- Garnish the rest of the plate with a handful of greens and shaved Parmigiano-Reggiano.
BRAISED FENNEL AND LINE-CAUGHT LAGOON FISH
Steps:
- Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.
- Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.
- Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.
ORANGE-BRAISED FENNEL
Steps:
- Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
BRAISED FENNEL
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
BRAISED FENNEL WITH TOMATOES & THYME
Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.
Provided by katew
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut fennel long ways into 1 cms thick slices.
- Place slices in heavy based fry pan.
- Arrange tomato slices on top.
- Scatter over thyme sprigs, season with salt and pepper.
- Pour over chicken stock and bring to boil.
- Cover with lid or seal with foil.
- Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
- Remove pan from heat, remove lid or foil, sprinkle with cheese.
- Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.
ROMAN-STYLE BRAISED FENNEL
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.
Provided by Kay Chun
Categories vegetables
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
- Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
- Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.
BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
BRAISED FENNEL
I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
- In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
- Add fennel garlic, thyme, and toss to coat with butter.
- Season with salt and pepper, to taste.
- Add wine and chicken stock.
- Bring mixture to a boil, reduce heat to a simmer and cover.
- Braise for 15 to 20 minutes, or until vegetables are tender.
- Stir in remaining tablespoon butter.
- Reseason with salt and pepper, to taste.
BRAISED FENNEL
Never tried fennel? Neither had I until I tried it this way & it was beautiful! Try it as a side-dish with lamb or fish. From a "Healthy Living Cookbook".
Provided by Marli
Categories Low Protein
Time 27m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180c.
- Slice fennel in halves or quarters if large.
- Arrange in a small casserole dish.
- Combine oil, garlic and white wine and pour mixture over fennel.
- Cover and bake for 25 minutes.
- Microwave Method: Cook on high for 12- 15 minutes.
Nutrition Facts : Calories 63.5, Fat 2.4, SaturatedFat 0.3, Sodium 32.1, Carbohydrate 5.3, Fiber 1.8, Sugar 0.3, Protein 0.8
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- Preheat the oven to 400 degrees. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the half the fennel and sauté until golden brown on all sides, about 8 minutes total. Remove the browned fennel from the pan and set aside. Repeat with the remaining olive oil and fennel.
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- Remove the cover and bake until the fennel is tender and the pan juices are slightly reduced, about another 20 minutes. Baste with the pan juices after 10 minutes. Season to taste with salt and pepper. Serve the fennel and figs with the pan juices spooned over them.
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- Preheat the oven to 350°. Arrange the fennel wedges, figs and onion slices in a roasting pan in an even layer. Pour the broth, wine and olive oil over the fennel. Season generously with salt and pepper and scatter the thyme sprigs on top. Cover with foil and bake for 1 hour, until the fennel is very tender.
- Increase the oven temperature to 450°. Uncover the fennel and cook on the top shelf of the oven for about 20 minutes, basting a few times with the cooking liquid, until the liquid has reduced and the fennel is glazed. Discard the thyme sprigs and serve the fennel hot or warm.
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