SAVORY DUTCH BABY WITH FENNEL, CELERY, BACON, LEMON, AND HONEY
While many of you may know the Dutch Baby as a sweet eggy treat, this savory herb-flecked version is easy to make and perfect for brunch or dinner. Quick to prep, once out of the oven it's topped with shaved fennel, celery, and bacon and dressed with zesty lemon and olive oil-then finished with a final drizzle of honey and a squeeze of lemon.
Provided by Braun
Number Of Ingredients 12
Steps:
- Preheat oven to 425° with a medium cast-iron pan on the middle rack.
- Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.
- Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.
- Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
- Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.
CELERY AND FENNEL WITH BACON
Categories Side Bacon Celery Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
- Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
- Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
- Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
BAKED FENNEL WITH BACON & CHEESE
This is one of those fall dishes that goes well with chicken, pork or beef. It is loaded with flavor and smells so good as it bakes! And when you put this on the table be prepared for { ohhhhh's and ahhhhhh's } and smiles. If you don't have or can't find Panko bread crumbs, you can use Progresso Italian bread crumbs. I served this dish with a simple roasted chicken and buttermilk mashed potatoes.
Provided by Irisa Raina 9 @Irisa
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- In a frying pan fry the bacon until crisp, drain on paper towels { do not discard bacon grease }.
- Sauté the onion & the garlic in the bacon grease till the onion has caramelized slightly, remove from the grease.
- Cook the chicken stock with the butter, salt, pepper & Italian seasoning on low till the butter has melted, and then remove from the heat.
- Cut off and discard upper stalks of the fennel. Remove any wilted outer layers and cut a thin slice from each fennel base.
- Wash fennel and cut each bulb into quarters.
- In a shallow baking dish either spray with a non stick spray or line with parchment or foil, and arrange the fennel quarters in the baking dish, cut side up.
- Spread the onion/garlic mixture on the top of the fennel.
- Pour the broth mixture over the fennel { make sure you don't move the onions off the fennel } and sprinkle with 1/4 cup Parmesan cheese.
- Bake, covered, in a 325 degree F oven for 1 hour.
- Mix the remaining Parmesan cheese with the bacon and the Panko.
- Remove cover; sprinkle with remaining ¼ cup cheese/Panko, bacon mixture. Bake, uncovered, for 10 to 15 minutes more or until fennel is tender and top is golden. Baking time on this will depend on your oven.
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