Fennel Recipes

 

 

Fennel

Fennel

 

Wondering what to do with fennel?

Here is a link to 25 mouth-watering fennel recipes!

http://www.marthastewart.com/286398/fennel-recipes/@center/1009854/winter-produce

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An excerpt from  a Star Tribune article by Joyce White about cooking with fennel:

“…my eye fell on a mound of fresh fennel, the fragrant bulb with the
feathery green fronds that is also touted as an aid to digestion.  And in
some parts of the world fennel is simmered with water for a refreshing
mouthwash.

But I love the licorice-like flavor of fennel, which imparts an elegant note
to baked or grilled fish or to shrimp, salmon or trout.  And fennel is also
a lovely seasoning for Sunday roast chicken.

When I cook with fennel, I season the seafood or chicken with salt and
pepper, a sprinkling of oil and a little garlic.  I then top the fish with
slivers of the fennel bulb, some chopped fronds, and bake.  For roast
chicken, I also stuff the cavity of the chicken with chunks of the bulb and
a few fronds, perfuming the kitchen with an enticing aroma.”

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Greek Fennel Skillet

from Simply in Season Cookbook
Serve plain as a side dish or make it a meal by serving this savory sauté over pasta or polenta.  It can also top Italian bread which has been brushed with olive oil and toasted.

2 cloves garlic (minced)
in a medium pan, sauté in 2 Tbsp olive oil for 1 minute.

2 medium fennel bulbs (julienned)
1 large onion (julienned)
Add and sauté until tneder, 5-10 minutes.

1 Tbsp lemon juice
3 medium tomatoes (chopped)
Add and cook over medium heat until part of the liquid evaporates, 10 minutes.  Salt and pepper to taste.

1 ½ cups feta cheese (cumbled)
or mozzarella cheese (shredded)
½ cup black olives
Stir in.

 

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Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta

from Asparagus to Zucchini Cookbook

  • 2 Tbsp olive oil, divided
  • 1-1 ½ pounds Italian sausage links (hot or mild)
  • 1 cup finely chopped onion
  • 2 Tbsp minced garlic
  • 1 cup finely chopped fennel stalk
  • 1 tsp fennel seed
  • 2 can (each 28oz) whole peeled tomatoes, pureed, or7-8 cups peeled, chopped fresh tomatoes
  • 2 Tbsp tomato paste
  • ½ cup red wine
  • pinch sugar
  • red pepper flakes
  • salt and pepper
  • 1-2 Tbsp minced fennel leaves (optional)
  • freshly grated Parmesan cheese

Heat 1 Tbsp olive oil in large skillet over medium flame.   Add Italian sausage links and brown on all sides.  Drain on paper towels.  Heat remaining 1 Tbsp olive oil in a large saucepan.  Add onion, garlic, chopped fennel stalk, and fennel seed.  Cook, stirring often, until vegetables are tender.  Stir in tomatoes, tomato paste, wine, sugar,and a pinch or two of red pepper flakes.  Bring to simmer and cook, stirring occasionally, 20-30 minutes.  Slice sausages into rounds and add to sauce.  Continue to simmer 30 minutes or more.  Season to taste with salt and pepper.  Stir in minced fennel leaves just before serving, if desired.  Toss with hot, cooked pasta (use short, thick type like penne or corkscrew) or serve over hot polenta, with Parmesan cheese.
Makes 8-10 servings.

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Tangerine and Fennel Salad with Mixed Greens

From Asparagus to Zucchini Cookbook

  • 6-7 small tangerines
  • ¼ cup olive oil
  • ¼ cup dry sherry or flat champagne
  • ½ cup thinly sliced fennel bulb
  • 2 Tbsp minced fennel “leaves”
  • salt and pepper to taste
  • 4-5 cups mixed salad greens

Cut 1 of the tangerines in half and squeeze the juice into a medium bowl.  Mix in olive oil, sherry, both kinds of fennel, salt, and pepper.  Peel remaining tangerines; divide into segments.  Pierce each segment with a sharp fork a couple of times (to absorb dressing).  Add tangerines to dressing; toss well.  Chill thoroughly.  Divide greens onto 4 salad plates.  Arrange tangerine mixture over greens, drizzling some directly onto greens.  Sprinkle with additional salt and pepper.
Makes 4 servings.

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Roasted Pork Loin with Fennel, Peas, and Parmesan Sauce

From Stacey, a friend of Open Hands Farm

  • 3 lbs boneless pork loin, in one piece
  • 1 ½ tsp salt
  • 1 tsp freshly ground pepper
  • 3 ½ Tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrot
  • 1 cup finely diced white onion
  • 4 to 5 oz pancetta or bacon, finely diced
  • 1 cup white wine
  • 1 to 1 ½ lbs fennel, bulbs only, cleaned, cored and cut into eighths
  • 10 whole cloves garlic, peeled
  • 1 ½ cup chicken stock
  • 1 cup heavy cream
  • ¾ cup frozen peas
  • 1 cup freshly grated Parmesan cheese

Preheat oven to 325 degrees.  Season the pork on all sides with salt and pepper.  In a large, deep saute pan, heat the olive oil over medium-high heat.  When the oil is hot, brown the roast on all sides, at least a few minutes per side so it gets nice and brown.  Remove to a  plate and set aside.
In the same pan, saute the celery, carrot, onion, and pancetta over medium heat for about 8 to 10 minutes.  Add the wine, stirring well to dislodge any browned bits from the bottom of the pan.  Continue cooking to reduce liquid, about 4 to 5 minutes.
Line the bottom of a small roasting pan with the fennel, garlic, stock, and cream.  Add the pork and pour over it the mixture from the pan; use a spatula to remove any good little bits of chopped vegetables and pancetta.  Roast in the oven for about an hour, turning the meat every 15 to 20 minutes to keep it moist.  When the meat is done, it should be slightly pink on the inside.  Remove the roast and fennel and set aside.  Let the roast sit for 15 minutes before slicing.
Put the roasting pan on a stovetop burner over medium heat.  (If the pan cannot be placed on a burner, transfer the contents to a saucepan.)  Bring the contents to a boil, then simmer, reducing to a saucelike consistency, for 8 to 10 minutes.  Add the peas and cook for 2 minutes.  Stir in the cheese until melted.  Remove from heat.
Slice the pork, no more than ¼ inch thick, and lay overlapping slices on a platter or individual plates.  Spoon the sauce on top, making sure to include bits of chopped vegetable and pancetta.  Surround the meat with fennel, peas, and more sauce.

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