BERBERE ROASTED CARROTS & FENNEL WITH ORANGES
This side starts as something very familiar--roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange gives the dish a sprightly edge. Two little changes, but so much complexity. When you drive through Ethiopia, you will see women on the roadsides selling chiles, ginger, and garlic. Others sell spices--coriander, fenugreek, allspice, cardamom. These are some of the ingredients you need to make berbere, the spice mix that permeates every aspect of Ethiopian food. It is a deep red, the color of red clay. It's not a fiery mix. Cooked long and slow, berbere is earthy; added later, it can be lively and bright. When I discovered it, I couldn't wait to begin playing with it. I hope you will, too.
Provided by Marcus Samuelsson
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
- Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
- Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.
FENNEL AND ORANGE SALAD
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
PEPPERY FENNEL & CARROT SALAD
Savour the spicy Indian-tinged flavours of this fresh and light salad
Provided by Cathryn Evans
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 10m
Yield Serves 6 as a side dish
Number Of Ingredients 7
Steps:
- Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.
Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
Provided by Farid Zadi
Categories Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
- Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- What to drink:
- Chateau Reynella McLaren Vale Grenache '04
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD
A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner
Provided by Sarah Cook
Categories Dinner, Lunch, Side dish, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions - don't overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
- Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
- Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing - so if you're making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.
Nutrition Facts : Calories 394 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
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