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.
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 AND RICE
Provided by Marian Burros
Categories weekday, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Combine rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.
- Chop whole onion.
- Heat oil in nonstick skillet until it is very hot. Add onion, and saute over medium heat until onion begins to soften and brown.
- Meanwhile, mince garlic, and add to onion as it cooks.
- Trim fennel and slice very thin. There should be about 4 cups.
- When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.
- Add fennel, remaining vegetable broth, wine, tomato sauce, hot pepper flakes, fennel seed and coriander. Cover, reduce heat and simmer until fennel is tender, about 7 minutes.
- As soon as rice is cooked, stir into fennel mixture and continue cooking.
- When fennel is cooked, season with salt and pepper.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 2 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 11 grams
BRAISED FENNEL
This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined.
- Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven. Bake for 35 minutes, uncover, and continue baking until fennel is golden brown, about 10 minutes more. Remove from oven; serve warm or at room temperature.
BRAISED FENNEL WITH MEYER LEMON AND PARMESAN
Provided by Jill Santopietro
Categories easy, quick, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
- Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
- Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.
BRAISED FENNEL WITH SAFFRON RICE
Steps:
- 1. Heat half the oil in a large skillet over medium high heat and add onion, carrot, celery, thyme and bay leaf. Saute until the onion begins to color, then work in the tomato paste and cook slighly. Add 1/2 wine and reduce until syrupy. Season with s and p and put in a bowl. 2. Start SAFFRON RICE 3. Brown the fennel in the rest of the oil over medium heat, turning every so often, about 15 min. Add the diced vegetables back to than, add basil leaves and 1 TBSP fennel greens and pour in 1 c. water. Cover and cook until the liquid has evaporated about 10-12 min. When the pan is dry, and another 1/2 c. water and continue cooking until fennel is tender. Leave a little liquid in the pan. 4. Transfer the fennel and vegetables to a platter, then return the pan to the stove. Turn the heat to high and add the remaining wine with butter. Scrape the caramelized debris and when reduced by 1/2, add the rest of the chopped fennel greens. Taste for salt and season with pepper. 5. Scoop portions of rice into a cup or ramekin, then trun each out onto a plate. Spoon the vegetables around the rice and drizzle with the pan sauce
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- Cut the feathery leaves off of the fennel bulbs and set aside. Cut the fennel lengthwise, remove the core and cut again into sections. Place in a baking dish and pour the chicken broth over it. Distribute the chopped garlic evenly over the fennel and cover the dish with a lid or aluminum foil. Transfer to the middle rack of the oven and bake for 40 minutes.
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- In the bottom of a cast iron pan or other oven-safe dish, drizzle in the olive oil to coat the bottom. Then, arrange the slices of fennel in the bottom of the dish in a single layer.
- Add in the smashed cloves of garlic, sprinkle the saffron threads over the fennel slices, and toss in the fennel leaves (or other herbs, if using). Season with sea salt.
- Pour in the vegetable or bone broth. The fennel slices do not need to be entirely covered, but they should be mostly covered by the liquid. Add as much broth as you need to cover the bottom of the cast iron pan or baking dish and most of the vegetables.
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