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Great ideas for fennel - 66 recipes

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RACHAEL RAY MAG

  • 1 large bulb fennel, thinly sliced (about 2 cups)
  • 2 large shallots, chopped
  • 3 large cloves garlic, finely chopped
  • 2 tbsp. olive oil
  • 4 skinless cod fillets (6 to 8 oz. each)
  • 1/4 cup white wine
  • 1/4 cup chopped fresh oregano leaves, plus more for garnish
  • 2 lemons, thinly sliced
  • chopped fresh flat-leaf parsley leaves, for garnish
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From Rosa Jackson

  • Olive oil pastry:
  • Roasted fennel and leek tart
  • 4-6 4-6
  • The idea for this dairy-free quiche came from the book The Green Kitchen, but I made a few changes, using my own olive oil pastry and roasted vegetables.
  • 1 1/2 1 1/2 1/2 cups flour, white, whole wheat or spelt (200 g)
  • 1/3 1/3 1/3 cup good quality olive oil (80 ml)
  • 1/3 1/3 1/3 cup cold water (80 ml)
  • pinch A pinch of fleur de sel
  • Filling:
  • 1 1 1 fresh fennel bulb
  • 2 2 2 leeks
  • 2 2 2 tbsp olive oil
  • 3/4 3/4 3/4 cup coconut milk (200 ml)
  • 3 3 3 eggs
  • 1/2 1/2 1/2 tsp grated nutmeg
  • 2 2 2 sprigs rosemary, leaves picked and chopped
  • Sea salt and freshly ground pepper
  • In a medium bowl, whisk together the coconut milk, eggs, nutmeg, rosemary, salt and pepper.
  • Serve warm or at room temperature.
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In a slow cooker combine chicken broth, water, tomato paste, onion, fennel, celery, cannellini beans, salt, tomatoe...

  • 1 qt low sodium chicken broth
  • 2 cups water
  • 2 Tbsp tomato paste
  • 1 chopped onion
  • 1 cup diced fennel
  • 1/2 cup chopped celery
  • 1 14 oz drained cannellini beans
  • 1/2 tsp kosher salt
  • 1 28 oz crushed tomatoes
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 lb. hot italian sausage (casing removed)
  • 2 cups cooked orecchiette
  • 2 cups chopped kale
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Preheat oven to 350 degrees In a medium bowl, using a hand mixer, beat sugar, eggs & anise extract until well blend...

  • 2 c. sugar
  • 4 eggs
  • 2 tsp anise extract
  • 3 c. flour, plus extra for rolling
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp anise seed
  • 2 c. confectioners sugar
  • 1 tbsp fennel seed
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Heat oil in a large skillet, add nuts and cook over low heat for 1 to 2 minutes, stirring frequently

  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/2 medium fennel bulb -- diced
  • 1/2 red onion -- diced
  • 2 cloves garlic -- minced
  • 1 can crushed tomatos -- drained
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So you couldn't resist buying that big jar of sun-dried tomatoes-but now that you're home, you're not sure what to ...

  • Kosher salt
  • 2 Tbs. extra virgin olive oil
  • 1 cup chopped fennel (about 1/2 medium bulb)
  • 2 medium cloves garlic, very coarsely chopped
  • 1 cup heavy cream
  • 1 cup lower salt chicken broth
  • 1/3 cup drained oil-packed sun dried tomatoes, very coarsely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbs. Pernod (optional)
  • 1 lb. dried rigatoni
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Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat

  • Ingredients:
  • Fennel Braised Pork Chops: (Note, the demi glace will be quite salty and no additional salt is needed for the chops.)
  • 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)
  • 1 Apple, peeled, cored, and sliced
  • 1 Fennel bulb, fronds removed and saved, sliced
  • 4 sprigs fresh Thyme
  • 1 Tablespoon fresh Sage, minced
  • 1 teaspoon freshly ground Black pepper
  • 1 teaspoon ground Fennel
  • 1/2 teaspoon Garlic powder
  • 2 teaspoons of Argan oil (or hazelnut or olive oil)
  • 1/4 cup Apple Cider
  • Apple Cider Demi Glace (Adapted from Cuisine Unlimited)
  • 2 cups apple cider
  • 3/4 cup apple cider vinegar
  • 1 head garlic, cut in half
  • 2 shallots, quartered
  • 3 bay leaves
  • 2 dozen peppercorns
  • 6 cups chicken stock
  • Sea salt (To taste, I found it unnecessary but this will depend on the saltiness of your chicken stock.)
  • White pepper (I used a very tiny pinch)
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The sauce for this simple pasta dish is inspired by French soubise, a rich purée of cooked onions and cream

  • 6 slices (about 6 ounces; 170g) thick-cut bacon
  • 1 pound (450g) spring onions, trimmed, white and green parts divided and thinly sliced (see note)
  • 1 fennel bulb (about 1 pound; 450g), cored and thinly sliced, fronds reserved
  • 1/4 cup (60ml) water
  • Kosher salt
  • 1/8 teaspoon baking soda
  • 1 cup (235ml) heavy cream
  • 1 pound (450g) dried orecchiette pasta
  • Freshly ground black pepper
  • 1 cup (about 3 ounces; 85g) grated Parmigiano-Reggiano, plus extra for serving
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heat oil in large non stick skillet over med-high heat

  • 1 tbsp olive oil
  • 2 large bulbs fennel, cored and thinly sliced
  • 1 med. red onion thinly sliced (about 1 cup)
  • 3 cloved garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 3/4 tsp salt, divided
  • 1/4 tsp pepper, divided
  • 4 (6 oz) skin on salmon fillets
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Haddock, red snapper, halibut, and sea bass are all good fish substitutes

  • 4 tablespoons unsalted butter, softened
  • 1 1/4 teaspoons finely grated lemon zest from 1 lemon; lemon cut into wedges
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon minced fresh thyme leaves
  • table salt and ground black pepper
  • 2 tablespoons minced fresh parsley leaves
  • 2 carrots, peeled and cut into matchsticks (about 1 1/2 cups)
  • 2 Fennel, washed, and cut into matchsticks (about 2 cups)
  • 4 tablespoons vermouth or dry white wine
  • 4 skinless cod fillets 1 to 1 1/4 inches thick (about 6 ounces each)
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Preheat oven to 350ºF (180ºC)

  • 1 cup (250mL) chicken stock
  • 1 cup (250mL) water
  • 8 Bigelow Constant Comment Tea Bags
  • 3/4 cup (180mL) boiling water
  • 3/4 cup (180mL) apple juice
  • 1 tablespoon (15mL) butter
  • 1 small fennel bulb
  • 3 leeks, cleaned, trimmed and thinly sliced
  • 1 pound (500g) pork tenderloin, cut into medallions
  • 1/4 cup (60mL) flour
  • 1 tablespoon (15mL) olive oil
  • 1 - 10 ounces (280g) package of frozen peas
  • 12 mini potatoes, unpeeled and cut into chunks
  • 2 tablespoons (30mL) cornstarch
  • 1/2 cup (125mL) mint leaves, chopped
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Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves
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Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel COD BAKED WITH FENNEL AND LEMON ***