Great ideas for fennel - 66 recipes
More Fennel recipes
COD BAKED WITH FENNEL AND LEMON ***
By á-1976
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
Roasted Fennel and Leek Tart
By á-2986
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.
Sausage Fennel Minestrone
By chefkk
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
Anise and Fennel Cookies
By lawyks
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
Fennel Pizza Sauce
By JimMac, www.rovingculinarian.com
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
Rigatoni with Sun-Dried Tomato and Fennel Sauce
By á-1228
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
Fennel Braised Pork Chops with an Apple Cider Demi Glace; Apple Cider Demi Glace
By tulawdog
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)
Creamy Orecchiette With Spring Onions, Fennel, and Bacon Recipe
By á-3145
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
salmon seared with sauteed fennel and onions
By á-3918
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
COD BAKED IN FOIL WITH FENNEL AND CARROTS
By á-32773
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)
Pork, Fennel and Leek Casserole
By wvally
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
Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel
By nikkiasse
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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