Braised Fennel With Onions And Peppers Recipes

BRAISED FENNEL WITH PEPPERS AND OLIVES

Steps:

• Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
• Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
• Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
• Transfer fennel and peppers to a platter, top with olives and serve.

BRAISED FENNEL WITH ONIONS AND PEPPERS

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 AND ONIONS WITH GINGER

Steps:

• Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
• Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
• Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
• Add in the fennel and the onion and mix well.
• Add in the wine and water, and scatter the salt and turmeric over all.
• Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
• Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
• Serve immediately.

BRAISED PEPPERS AND ONIONS

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.