Fennel Spinach Saute Recipes

FENNEL, LEEK AND SPINACH SOUP

Fennel, Leek and Spinach Soup image

Categories Soup/Stew Blender Vegetable Passover High Fiber Wheat/Gluten-Free Fennel Leek Spinach Kosher Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Steps:

Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.

SAUTéED FENNEL

Sautéed Fennel image

Number Of Ingredients 0

Ingredients

Steps:

Cut off the leafy tops and fibrous stalks and trim off the root ends from fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. Peel away any bruised outer layers. Cut the bulbs in half and then slice fairly thin. Heat a heavy skillet over medium-high heat. Pour in enough oil to coat the bottom generously and add the cut fennel. Let the fennel brown for a few minutes undisturbed. Start tossing or stirring occasionally and continue to cook until the fennel is tender. Season with salt, fresh-ground black pepper, and the chopped fennel leaves. Finish with a squeeze of lemon juice or a pinch of dried chile flakes.

SAUTEED FENNEL AND CARROTS

Sauteed Fennel and Carrots image

Categories Vegetable Side Sauté Vegetarian Fennel Carrot Fall Winter Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar

Steps:

Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

FENNEL SPINACH SAUTE

Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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