FENNEL & APPLE SLAW
Make and share this Fennel & Apple Slaw recipe from Food.com.
Provided by CountryLady
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk dressing ingredients together& refrigerate.
- Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
- Combine with thyme& onion in a bowl.
- Add dressing& toss well; add more salt& pepper, if desired.
Nutrition Facts : Calories 170.1, Fat 13.8, SaturatedFat 1.9, Sodium 36.5, Carbohydrate 12.3, Fiber 3.2, Sugar 5.6, Protein 1.1
CREAMY CELERY ROOT, FENNEL AND APPLE SLAW
Provided by Guy Fieri
Categories side-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
- Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
- Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.
PORK CHOPS WITH WARM FENNEL-APPLE SLAW
At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples - a serendipitous trifecta of. They're a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
- Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
- Serve the pork chops over the warm fennel-apple slaw.
CELERY, APPLE, AND FENNEL SLAW
Steps:
- Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW
Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw
Provided by Esther Clark
Categories Dinner
Time 4h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
- The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
- To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
- Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.
Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
SCANDINAVIAN FENNEL, APPLE COLE SLAW
This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.
Provided by Sharon123
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place fennel, green and red cabbage, apples, and celery in a bowl.
- In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
- Pour the marinade over the vegetables and toss thoroughly.
- Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!
Nutrition Facts : Calories 212.9, Fat 13, SaturatedFat 1.9, Cholesterol 2.5, Sodium 112.3, Carbohydrate 23, Fiber 4.4, Sugar 16.7, Protein 3.8
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