SAUTEED FENNEL AND LEEKS
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
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
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
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.
SAUTEED FENNEL
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
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
LEEK AND FENNEL MASHED POTATOES
Categories Potato Side Wheat/Gluten-Free Fennel Leek Fall Winter Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Wash leeks in a bowl of water, then lift into a sieve to drain.
- Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
- Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
- While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.
- Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.
CREAMY FENNEL AND LEEK SOUP
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.
Provided by bluemoon downunder
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
- Remove from the heat, and set aside.
- In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
- Simmer over a low heat for about 15 minutes.
- Remove the rosemary sprigs.
- Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
- Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
- Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
- As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
- Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
- Stir the sour cream and the 1/4 cup of parmesan into the soup.
- Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
- Season to taste with salt and freshly ground black pepper.
- Turn off the heat and leave the soup covered so that it stays warm.
- In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
- Ladle the soup into warm soup bowls and top with the sautéed leek.
- Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
- Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 322.3, Fat 22.2, SaturatedFat 11.5, Cholesterol 53.1, Sodium 515.2, Carbohydrate 20.8, Fiber 3.5, Sugar 6.2, Protein 11.8
SAUTEED FENNEL, CAPERS AND ARUGULA
Categories Olive Onion Side Sauté Quick & Easy Wheat/Gluten-Free Fennel Leek Arugula Bell Pepper Spring Capers Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.
POTATO, LEEK AND FENNEL GRATIN
From the "Christmas with Southern Living 2001" cookbook. It is fabulous! Great for holiday dinners. The flavors of the fennel and leek are wonderful.Goes well with any meat. Everyone loves it.
Provided by American in Paris
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
- Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
- Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
- Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
- Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
- Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.
Nutrition Facts : Calories 422.3, Fat 25.3, SaturatedFat 15.1, Cholesterol 85.6, Sodium 580.9, Carbohydrate 34, Fiber 4.5, Sugar 2, Protein 16.7
SAUTEED LEEKS
Make and share this Sauteed Leeks recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
- Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
- Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
- Reduce heat to medium.
- Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
- Serve and enjoy.
More about "sauteed fennel and leeks recipes"
SAUTEED LEEKS, MUSHROOMS & ONIONS • BEST RECIPES - FOOD NEWS
From foodnewsnews.com
LEEKS AND FENNEL RECIPES - THERESCIPES.INFO
From therecipes.info
BLACK COD WITH FENNEL AND LEEK COMPOTE - FOOD NETWORK
From foodnetwork.ca
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM
From pinterest.co.uk
SAUTEED FENNEL AND LEEKS - GLUTEN FREE RECIPES
From fooddiez.com
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM | RECIPE | LEEK …
From pinterest.com
SAUTEED FENNEL, LEEKS, AND APPLES | DAILY BITES
From simplysavory.wordpress.com
"SAUTEED FENNEL AND LEEKS" - RECIPES ON SPOONACULAR
From spoonacular.com
SAUTéED FENNEL AND LEEKS - NOTE FROM A HOUSEWIFE
From notefromahousewife.wordpress.com
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM
From pinterest.ca
SAUTéED FENNEL, LEEKS AND MUSHROOMS - VEG KITCHEN
From vegkitchen.com
SAUTEED LEEKS AND CABBAGE RECIPE - FOOD NEWS
From foodnewsnews.com
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM
From pinterest.com
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM | LEEK RECIPES, …
From pinterest.co.uk
SAUTéED CABBAGE WITH FENNEL AND LEEKS (GLUTEN-FREE ... - FURTHER …
From furtherfood.com
SAUTéED FENNEL, LEEKS AND MUSHROOMS | RECIPE | FENNEL RECIPES, …
From pinterest.com
SAUTEED LEEK RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMELISED LEEK, FENNEL & POTATO GRATIN - VILLAGE FOR MAMA
From villageformama.com
SAUTéED FENNEL WITH FENNEL FRONDS RECIPE
From simplyrecipes.com
CHUCK HUGHES RECIPES: SAUTEED FENNEL, LEEKS, AND APPLES …
From ctvnews.ca
SAUTEED FENNEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FENNEL & LEEK GRATIN RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
LEEK, FENNEL, AND ITALIAN SAUSAGE COMFORT STEW | METRO
From metro.ca
SAUTEED LEEK AND FENNEL PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED FENNEL AND LEEKS RECIPE | YANKEE MAGAZINE
From newengland.com
DAY 302: FENNEL, LEEK & MUSHROOM SAUTE - A VEGGIE VENTURE
From aveggieventure.com
SAUTEED CABBAGE WITH FENNEL AND LEEKS, LOW HISTAMINE
From creativeinmykitchen.com
RECIPE: LEEK AND MUSHROOM SAUTé - FOOD NEWS
From foodnewsnews.com
SAUTéED FENNEL AND LEEKS – THE NEW VINTAGE KITCHEN
From vintagekitchen.org
LEEK, FENNEL AND POTATO SOUP RECIPE BY SHEENA L. - FOOD NEWS
From foodnewsnews.cc
SAUTéED FENNEL AND LEEKS – THE NEW VINTAGE KITCHEN
From vintagekitchen.org
SAUTEED FENNEL AND LEEKS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED LEEKS AND FENNEL RECIPE - FOOD NEWS
From foodnewsnews.com
SAUTEED LEEKS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM | RECIPE | FENNEL …
From pinterest.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #side-dishes #vegetables #american #southern-united-states #easy #creole #dietary #low-sodium #low-carb #low-in-something #3-steps-or-less
You'll also love