BRAISED FENNEL WITH PEPPERS AND OLIVES
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 8 grams
BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
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 WITH OLIVES
Steps:
- With a vegetable peeler, remove any fibrous strings from the fennel. Slice the vegetables lengthwise into 1/4-inch slices. Cut the slices crosswise into 1-inch pieces. In a 10-inch skillet, over moderate heat, combine the olive oil and onion. Cover and cook, stirring occasionally, until the onion is translucent; about 5 minutes. Add 3/4 of the diced fennel, the water, fennel seed, and salt. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender and most of the liquid has evaporated, about 20 minutes. Stir in the reserved fennel, olives, and lemon zest. Season with salt and pepper to taste and serve at once.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
More about "braised fennel with peppers and olives recipes"
BRAISED CHICKEN THIGHS WITH OLIVE, ORANGE & FENNEL …
From eatingwell.com
BRAISED GARLICKY FENNEL | ITALIAN FOOD FOREVER
From italianfoodforever.com
CHICKEN BRAISED WITH FENNEL, MUSHROOMS AND OLIVES
From latimes.com
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
BRAISED FENNEL WITH OLIVE OIL AND GARLIC | WILLIAMS SONOMA
From williams-sonoma.com
BRAISED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BRAISED FENNEL WITH APPLES
From whereismyspoon.co
BRAISED FENNEL WITH GREEK OLIVES & THYME - STARSEED KITCHEN
From starseedkitchen.com
BRAISED FENNEL AND PEPPERS WITH ANISE RECIPE / RIVERFORD
From riverford.co.uk
RECIPE: BRAISED FENNEL WITH CAPERS AND OLIVES
From integrativecanceranswers.com
WINE-BRAISED CHICKEN WITH PEPPERS AND HERBS - COLAVITA RECIPES
From colavitarecipes.com
BRAISED FENNEL WITH VERJUICE, CAPER BERRIES AND OLIVES
From maggiebeer.com.au
BRAISED FENNEL RECIPE - PASSOVERFOODS
From passoverfoods.galeborg.com
BRAISED CHICKEN THIGHS WITH FENNEL, ARTICHOKE, AND OLIVES
From jensrootedkitchen.com
CITRUS AND FENNEL BRAISED CHICKEN WITH OLIVES AND CALABRIAN …
From swirlingnotions.com
EASY BRAISED FENNEL RECIPE WITH ORANGE - INSPIRED TASTE
From inspiredtaste.net
MEERA SODHA’S VEGAN RECIPE FOR FENNEL, PEPPER AND BLACK OLIVE …
From theguardian.com
BRAISED FENNEL WITH OLIVES, CAPERS AND EXTRA VIRGIN OLIVE OIL
From morocco-gold.com
BRAISED FENNEL, ORANGE AND BLACK OLIVE TART RECIPE
From houseandhome.com
BRAISED FENNEL WITH ONIONS AND PEPPERS RECIPE - EASY RECIPES
From recipegoulash.cc
OVEN-BRAISED CHICKEN THIGHS RECIPE | RECIPES.NET
From recipes.net
RECIPE: BRAISED FENNEL (OR FENNEL-SCENTED CELERY) WITH OLIVES
From theatlantic.com
CITRUS AND GARLIC-HERB BRAISED FENNEL | THE SPLENDID TABLE
From splendidtable.org
BRAISED FENNEL WITH APRICOTS AND FIGS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
BRAISED CHICKEN WITH LEMON AND OLIVES | RECIPE CART
From getrecipecart.com
ITALIAN BRAISED FENNEL AND PEPPERS WITH CANNELLINI BEANS
From plants-rule.com
BRAISED FENNEL AND PEPPERS WITH ANISE RECIPE / RIVERFORD
From recipegoulash.cc
BRAISED FENNEL AND RED CABBAGE — CHEF SHARING THE TABLE
From chefsharingthetable.com
OTTOLENGHI - BRAISED FENNEL WITH CAPERS AND OLIVES - VERJUICE
From verjuice.com
HARISSA OLIVE OIL-BRAISED CHICKPEAS AND FENNEL | KITCHN
From thekitchn.com
BRAISED FENNEL WITH OLIVES AND ORANGES | THE SPLENDID TABLE
From splendidtable.org
BRAISED COD WITH FENNEL, TOMATOES AND OLIVES - RELISH HEALTH LLC
From relishhealthmd.com
BRAISED CABBAGE WITH TOMATO, YOGHURT & DILL — FARM TO FORK
From farmtofork.com.au
BRAISED CHICKEN WITH OLIVES AND CAPERS RECIPE FOR MED-STYLE …
From grantourismotravels.com
BRAISED FENNEL WITH CAPERS & OLIVES RECIPE | OTTOLENGHI …
From ottolenghi.co.uk
BRAISED HALIBUT WITH TOMATO, CAPERS AND OLIVES RECIPE
From cookeatshare.com
BRAISED FENNEL WITH PEPPERS AND OLIVES RECIPE - NYT COOKING
From cooking.nytimes.cf
SPANISH CHICKEN - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love