Indulge in a symphony of flavors with our exquisite Fennel and Green Beans with Orange and Almonds. This vibrant dish tantalizes the taste buds with a harmonious blend of sweet, tangy, and nutty notes. Fresh fennel and crisp green beans are sautéed to perfection, capturing their natural crunch and vibrant colors. The addition of zesty orange segments and toasted almonds adds a delightful burst of citrus and a satisfying textural contrast.
This recipe is not only a culinary delight but also a nutritional powerhouse. Fennel boasts an impressive array of antioxidants and anti-inflammatory properties, while green beans are a rich source of vitamins, minerals, and fiber. Oranges provide a healthy dose of vitamin C, and almonds are packed with heart-healthy fats and essential nutrients.
To complement this main dish, we present two equally enticing recipes. Our Orange-Scented Quinoa Salad is a light and refreshing side dish that combines fluffy quinoa, zesty oranges, crunchy almonds, and a hint of fresh mint. This salad is a perfect accompaniment to the fennel and green beans, adding a touch of brightness and a boost of whole grains.
For a sweet ending to your meal, our Orange and Almond Cake is a delightful treat that showcases the flavors of orange and almonds in a moist, tender cake. Infused with orange zest and juice, this cake is bursting with citrusy goodness. Topped with a sprinkling of toasted almonds, it offers a satisfying crunch and nutty flavor in every bite.
Prepare to embark on a culinary journey with our Fennel and Green Beans with Orange and Almonds, accompanied by the Orange-Scented Quinoa Salad and Orange and Almond Cake. These recipes promise a delightful symphony of flavors and textures that will leave your taste buds craving more.
GREEN BEANS WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
GREEN BEAN WITH FENNEL AND ORANGE
Categories Bean
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Provided by Tara Parker-Pope
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
- Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
- Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
- Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams
HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS
Categories Bean Onion Vegetable Side Roast Thanksgiving Vegetarian Fennel Green Bean Fall Vegan Shallot Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
- Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
GREEN BEANS WITH CUMIN AND FENNEL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
Provided by KateL
Categories Vegetable
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- Add the beans and stir for another 2 minutes.
- Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9
Tips
- Choose the right fennel: Select fennel bulbs that are firm and have a bright white or light green color. Avoid bulbs that are bruised or have brown spots.
- Trim the fennel properly: Cut off the top of the fennel bulb and remove any tough outer leaves. Then, slice the bulb in half lengthwise and remove the core.
- Cook the fennel until tender: Fennel can be cooked in a variety of ways, but it is important to cook it until it is tender. This can be done by roasting, sautéing, or grilling.
- Use a variety of cooking methods: Don't be afraid to experiment with different cooking methods to find the one you like best. Fennel can be roasted, sautéed, grilled, or even eaten raw.
- Add other vegetables: Fennel pairs well with a variety of other vegetables, such as green beans, carrots, potatoes, and zucchini.
- Use fresh herbs: Fresh herbs, such as parsley, basil, and thyme, can add a lot of flavor to fennel dishes.
- Serve fennel as a side dish or main course: Fennel can be served as a side dish or main course. It is a versatile vegetable that can be enjoyed in many different ways.
Conclusion
Fennel is a delicious and versatile vegetable that can be enjoyed in many different ways. With its unique flavor and texture, fennel can add a touch of elegance to any dish. Whether you are roasting it, sautéing it, or grilling it, fennel is sure to please. So next time you are looking for a new and exciting vegetable to try, give fennel a try. You won't be disappointed.
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