ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
BRAISED FENNEL AND POTATOES
This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
BRAISED CARROTS AND FENNEL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice the carrots 1/2-inch thick on an angle.
- Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
- Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
BRAISED FENNEL AND POTATOES
Categories Onion Potato Side Braise Vegetarian Quick & Easy Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
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.
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
BRAISED POTATOES AND CARROTS
Steps:
- Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.
- Remove from the oven and uncover. Add to the roast chicken.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 5 grams
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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