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 BEAN AND ORANGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.
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.
FRESH GREEN BEANS, FENNEL, AND FETA CHEESE
Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.
Provided by FOXLAIRFARM
Categories Side Dish Vegetables Green Beans
Time 16m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g
GREEN BEANS WITH POMEGRANATE SEEDS
These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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.
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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