spiced winter squash with fennel
BON APPÉTIT OCTOBER 2004
- 1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
- 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
- 1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- (farmer note: i would also add the pan di zucccero to this as well)
- Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.
parsley, fennel, and celery root salad
GOURMET NOVEMBER 2001
- 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
- 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
- 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
- 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
- 2 1/2 to 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
- Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
cabbage, cucumber and fennel salad with dill
- 1 1/4 pounds Savoy cabbage, very thinly sliced on a mandoline (6 cups)
- 1 medium sweet onion, very thinly sliced on a mandoline
- 1 1/2 pounds fennel bulbs—halved, cored and very thinly shaved on a mandoline
- Ice water
- 1 seedless cucumber, halved lengthwise and sliced crosswise 1/8 inch thick
- Kosher salt
- 1 cup crème fraîche
- 2 tablespoons white wine vinegar
- 1/2 cup chopped dill
- 3 tablespoons poppy seeds
how to make this recipe
- Put the cabbage, onion and fennel in three separate bowls and cover with ice water; let stand for 30 minutes. Drain the vegetables and spin dry in a salad spinner. In another bowl, toss the cucumbers with 2 teaspoons of salt and cover with ice water. Let stand for 30 minutes, then drain and pat dry.
- In a very large bowl, whisk the crème fraîche with the vinegar until stiff. Add the dill and poppy seeds and season generously with salt. Fold in the cabbage, onion, fennel and cucumber and serve right away.
Shaved broccoli & fennel salad
1 broccoli head
1 fennel bulb
75 g dried cranberries
200 g creamy goats cheese
Quick pickled red onion
1 large red onion
4 Tbsp apple vinegar
2 Tbsp water
1 tsp runny honey
A pinch of salt
Roasted salt almonds
200 g almonds
3 Tbsp coarse sea salt
0,8 cup boiling water (200 ml)
0,4 cup rapeseed oil (100 ml)
0,4 cup apple vinegar (100 ml)
1-2 Tsp runny honey
A pinch of salt & fresh pepper
Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to 300 F°/150 C° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.
While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.
Make the vinaigrette by stirring al the ingredients together in a large bowl.
Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.
Serve the salad as a side dish or as a filling lunch.
Potato, Leek and Fennel Soup
by Jeanne Silvestri: Coral Springs FL
Bon Appétit March 1999
- 2 tablespoons (1/4 stick) butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 cups sliced fennel bulb, fronds reserved for garnish
- 4 14 1/2-ounce cans low-salt chicken broth
- 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley
Kristin Donnelly Epicurious May 2014
- 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
- 1 large fennel bulb, sliced lengthwise 1/3 inch thick
- 1/4 cup extra-virgin olive oil, plus more, for brushing
- Freshly ground black pepper
- 1 cup parsley leaves, half left whole and half roughly chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon mustard
- 1/2 teaspoon honey
- Pecorino cheese, for shaving
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
- Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
- In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.
Roasted Winter Squash Salad with Apples and Fennel
This is a lovely saffron colored salad with specks of red, purple, green and black. It also is hearty and delicious! A great choice for a pot luck as it is served at room temperature and holds up well.
2 lbs buttercup or butternut squash
2 tsp chopped rosemary or 1 tsp dried
2 TB olive oil
1 medium fennel bulb
1 medium red onion
2 Gala or other sweet apples
½ cup dried currants
4 TB white balsamic vinegar
1 lemon, zest and juice
1 cup apple cider or juice
4 TB olive oil
Sea salt and pepper to taste
Prepare the squash by peeling it and removing seeds. Cut into 1 inch wedges, place in a bowl, toss with 2 TB olive oil and a large sprinkle of salt and the rosemary. Spread on a large baking sheet in a single layer. Roast in a preheated 400 degree oven for about 30 minutes until tender. Remove from oven and let cool. Trim and then chop the fennel bulb into thin slices. Peel and chop the onion into medium dice. Core the apple and chop into medium dice. Place all prepared ingredients in a large salad bowl. Add currants. When squash is cool, remove skin and chop flesh into ½ inch chunks. Add to bowl. Sprinkle the white balsamic vinegar over the salad and toss well. Use a microplane or other fine grater to zest the rind of the lemon and add to bowl along with the lemon juice. Pour half of the cider/juice over vegetables and toss well. Add olive oil, salt and pepper to taste and toss to combine. Add more lemon if needed to balance flavors. Add additional cider/juice if salad is too dry. Serve at room temperature.
blood orange, beet, and fennel salad
Makes 4 to 6 servings
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
- 2 medium red beets, tops trimmed
- 2 medium golden beets, tops trimmed
- 3 blood oranges
- 1 medium navel orange (preferably Cara Cara)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
- 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
- Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt, such as fleur de sel or Maldon sea salt
- freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro and/or chervil leaves
Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
kohlrabi, fennel and blueberry salad
Total time: 30 minutes
- 1/2 cup sliced almonds
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons minced shallot
- 1 tablespoon white balsamic vinegar
- 1 tablespoon mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon pure maple syrup
- 1/4 cup grapeseed oil
- Salt and freshly ground pepper
- 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
- 1 fennel bulb, trimmed and thinly sliced on a mandoline
- 2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup)
- 1 cup blueberries or pitted, halved sweet cherries
- 2 tablespoons torn mint leaves
Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.
Carrots and Fennel Braised with Orange Zest and Honey
By Viviane Bauquet Farre • March 25, 2013
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey (preferably orange blossom honey)
- 1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
- 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
- 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
- 1/2 teaspoon fennel seeds, –crushed in a mortar
- 1/3 cup spring water
- 1/3 cup orange juice
- 1/2 teaspoon plus 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons coarsely chopped fennel fronds or dill
- Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
- Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.
Copyright 1999, The Barefoot Contessa Cookbook
1 hr 45 min
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_30282_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Red Rice with Roasted Fennel, Red Onion and Apricots
Inspired by Yotam Ottolenghi's Red Rice and Quinoa
Serve as an accompaniment to a protein, or over a heap of leafy greens for a lighter one-bowl meal.
Yield: Serves 4 to 6
1 cup red rice, soaked for 6 to 8 hours in water to cover, rinsed and drained (see note)
1-1/4 cups water
1 fennel bulb (about 1/2 pound), thinly sliced (about 3 cups)
1 large red onion, halved and thinly sliced (about 2 cups)
2 tablespoons + 3 tablespoons extra-virgin olive oil (divided)
grated zest + juice of 1 lemon
1 small garlic clove, grated or crushed (about 1 teaspoon)
1 teaspoon grated fresh ginger root
1/4 to 1/2 teaspoon red chile flakes (to taste)
1/2 cup dried apricots, sliced
1/2 cup walnuts, roughly chopped
2 to 3 scallions, thinly sliced (about 1/3 cup)
1/2 cup roughly chopped cilantro
freshly ground black pepper
Heat oven to 400F.
1. Combine rice and water in a medium pot. Add a large pinch of salt. Bring to a boil, reduce heat to a simmer, and cover pot. Cook until water is absorbed and rice is tender but not mushy, 35 to 40 minutes. Gently fluff rice with a fork and keep covered until ready to use.
2. Combine fennel, onion, 2 tablespoons of the olive oil, and a big pinch of salt in a large bowl. Toss to coat. Transfer vegetables to a sheet tray and roast at 400F until tender and caramelized around the edges, 25 to 30 minutes, stirring halfway through.
3. Whisk together remaining 3 tablespoons olive oil, lemon zest, lemon juice, garlic, ginger, and chile flakes in a large bowl. Season to taste with salt and black pepper.
4. Transfer rice and fennel-onion mixture to bowl with vinaigrette. Add apricots, walnuts, scallions, and cilantro; toss to combine. Adjust seasoning with salt and black pepper, if needed. Serve warm.
Note: Soaking the rice shortens cooking time and, in general, increases the digestibility of whole grains, as well as making the minerals they contain easier to absorb. If you do not have time for a soak, give the rice a good rinse in cold water and cook 5 to 10 minutes longer than noted in step 1, above.
Braised Fennel With Diced Vegetable
2 large fennel bulbs, trimmed, plus 1 Tbl chopped fennel greens
2 Tbl olive oil
1 carrot, finely diced
1 small onion, finely diced
1 celery rib, finely diced
several thyme sprigs, or ¼ tsp dried
1 bay leaf
Salt and pepper
½ cup white wine
1 Tbl butter
Peel the outer leaves of the fennel. Keep the root end intact. Halve each bulb lengthwise, keeping the core intact to hold the bulb together while cooking.
Heat the oil in a large skillet, add the diced vegetables and herbs, and sauté over medium-high heat until the onion begins to color, after several minutes.
Move the vegetables to one side of the pan and add the fennel halves, cut sides down. Spoon the vegetables over and around them, season with salt and pepper, and pour in 1 cup water. Lower the heat to medium, cover, and cook until the liquid has evaporated, 10-12 minutes. Stir the diced vegetable
s around the fennel halves. Add ½ cup more water. Cover and cook until the fennel is tender-firm when pierced with a knife, 15-20 minutes. By this time it should be nicely browned on the bottom.
Remove the vegetables and fennel to a serving dish, placing the fennel cut sides up.
Return the pan to the heat, add the wine and butter, and scrape the caramelized bits from the bottom of the pan. When the wine and butter have reduced by half, add the fennel leaves, taste for salt and pepper. Spoon the sauce over the fennel and serve.
Greens with Fennel and Pear
Vegetarian Cooking for Everyone, Deborah Madison
1 fennel bulb, trimmed and sliced very, very thinly
4 good handfuls mixed greens
1 pear sliced and slivered
Thin slices of Parmesan or dry Jack at room temperature (or goat cheese bits)
Mix together, eat.