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By á-174535

Rate this recipe 4.7/5 (3 Votes)
Fennel And Orange Salad 1 Picture
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Servings 4

  • 2 medium fennel bulbs
  • 2 medium blood oranges
  • Orange juice (optional)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Butterhead (Bibb or Boston) lettuce leaves
  • Snipped fresh chives

See this recipe

Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves

Top rated Fennel recipes

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In a large nonstick skillet, heat the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sea scallops
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped flat-leaf parsley
4.7/5 (9 Votes)

By

In a large skillet heat butter and olive oil over medium-high heat until foamy

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced (about 2 bulbs)
  • 3 cups chopped onions (3 large)
  • 1/4 cup chopped green onions, white parts only (about 5 onions)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.3/5 (8 Votes)

By

Raw fennel is underappreciated here in the United States, and we wanted a simple, bright preparation with contrasti...

  • Serves 4 to 6
  • Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and pepper
  • 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin crosswise
  • 1/2 red onion, halved through root end and sliced thin crosswise
  • 1/2 cup golden raisins, chopped
  • 3 tablespoons capers, rinsed and minced
  • 1/2 cup fresh parsley leaves
  • 1/2 cup sliced almonds, toasted
4.1/5 (7 Votes)

By

For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture

  • 1 1/3 cups uncooked wild rice
  • 4 bacon slices
  • 1 large fennel bulb, thinly sliced
  • 1 large onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1/3 cup golden raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped fresh fennel fronds or flat-leaf parsley
  • 1 tablespoon white wine vinegar
  • 1/2 cup chopped toasted walnuts
4.5/5 (23 Votes)

By

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad wit...

  • Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 2 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon shallot, minced
  • Toss:
  • 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
  • 1 Granny Smith apple, cored and thinly sliced
  • zest of 1 lemon, minced
  • Top with:
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, chopped and toasted
  • 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
  • fennel fronds
5/5 (2 Votes)

By

Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering

  • Serves 4 to 6
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked spicy Italian sausage, casings removed
  • 2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
  • 1 pound dry orecchiette pasta
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving
5/5 (1 Votes)

By

The traditional stuffed pork roast is so delicious but so laborious

  • 2 teaspoons fennel seeds
  • 1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup parsley, coarsely chopped
  • 1/4 cup olive oil
  • 2 teaspoons lemon zest, finely grated
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • A spice mill or a mortar and pestle
5/5 (1 Votes)

By

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees

  • 1 (12-ounce) pork Tenderloin, trimmed and brined if desired.
  • 1 tsp. Herbs de Provence
  • salt and pepper
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/2 inch
  • thick
  • 5 ounces frozen artichoke hearts, thawed and patted dry
  • 1/4 cup pitted nicoise or Kalamata olives, halved
  • 1 Tbls. extra-virgin olive oil
  • 6 ounces cherry tomatoes, halved
  • 1 tsp. grated lemon zest
  • 1 Tbls. minced fresh parsley
5/5 (2 Votes)

By

This dressing is so flavorful thanks to sautéing the fennel and using olive bread

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 3 large
  • 1/4 cup chopped green onions, white parts only, about 5 onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.6/5 (22 Votes)

By

This dish is amazing. I'm more accustomed eating this type of dish with spaghetti, but i didn't miss the noodles on...

  • 1/4 cup extra-virgin olive oil
  • 5 large cloves garlic, very thinly sliced
  • 1 bulb fennel (with some fronds), halved and thinly sliced
  • 2 medium carrots, very thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup dry vermouth or white wine
  • 1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
  • 2 teaspoons fresh tarragon, roughly chopped
  • 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
  • Crusty bread, for serving
4.7/5 (7 Votes)

By

Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shred...

  • 2 teaspoons extra-virgin olive oil, divided
  • 6 ounces sweet Italian turkey sausage links
  • 3/4 cup 1/2-inch diced red potatoes
  • 2 cups packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
  • 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
  • 1 small onion, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons white-wine vinegar
  • 1 1/2 teaspoons brown or whole-grain mustard
4.8/5 (4 Votes)

By

Start the recipe in the morning and it's ready by dinner time

  • 2 pounds chicken drumsticks and/or thighs, skinned
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14-1/2 ounce) can diced tomatoes, undrained
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1/4 cup shaved Parmesan cheese, about 1 ounce
  • 1 tablespoon snipped fresh Italian parsley
4.7/5 (9 Votes)

By

One of the most romantic meals I can think of is a pan-roasted chicken for two

  • 3 tablespoons olive oil, divided
  • 1 3 1/2 to 4 pound chicken
  • Kosher salt and freshly ground black pepper
  • 1 fennel bulb, sliced lengthwise 1/2-inch thick
  • 2 large parsnips, peeled, sliced 1/2-inch thick on the diagonal
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • Lemon wedges (for serving)
4.6/5 (10 Votes)

By

Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti...

  • 1 (5-pound) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 cloves garlic, peeled and halved crosswise
  • 1/3 cup rosemary leaves
  • 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
  • whole and cored with an apple corer
  • 1 small yellow onion, quartered
  • 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
  • 1 cup red currant jelly, plus more for serving
  • 1 cup apple juice
  • 1/2 cup pomegranate molasses (available from Market Hall Foods)
  • Zest and juice of 1 lemon
  • Mint leaves, to garnish
4.3/5 (15 Votes)

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