ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
SHAD BAKED WITH TOMATOES AND FENNE
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Lightly oil a large, shallow baking pan.
- Heat olive oil in a skillet. Add onions and saute over medium heat until golden. Add garlic and fennel and saute until the fennel begins to soften. Stir in tomatoes and increase heat to medium-high. Cook tomatoes for about 10 minutes, until there is little or no excess liquid in the pan. Season with salt and pepper.
- Place shad on the baking sheet, brush with lemon juice and spread tomato mixture over it. Sprinkle with bread crumbs. Place in the oven and bake until the shad is done, about 10 minutes.
- Remove from oven, sprinkle with ham and minced fennel tops and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 27 grams, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1354 milligrams, Sugar 9 grams
FENNEL & TOMATO GRATIN
This is a great meat-free main dish with a salad, or serve it with roast pork or lamb
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
- While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium
FENNEL BAKED WITH TOMATOES AND PARMESAN
Steps:
- Preheat oven to 375 degrees.
- Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
- Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
- Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams
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