Best 2 Fennel Provencal Recipes
In the vibrant tapestry of Provencal cuisine, few dishes capture the essence of the region's sun-kissed bounty quite like Fennel Provençal. This delightful dish is a symphony of flavors, textures, and colors, showcasing the best of what Provence has to offer. At its heart lies fennel, a versatile vegetable with a distinctly anise-like flavor. When roasted, fennel takes on a caramelized sweetness that pairs perfectly with the rich, savory flavors of the other ingredients. Fennel Provençal is traditionally prepared with tomatoes, onions, garlic, and herbs de Provence, a fragrant blend of herbs that includes rosemary, thyme, marjoram, and savory. The result is a dish that is both hearty and refreshing, with a complex flavor profile that will tantalize your taste buds. Whether served as a main course or a side dish, Fennel Provençal is sure to become a favorite in your culinary repertoire.
This article provides a collection of Fennel Provençal recipes that capture the essence of this classic dish. From traditional variations to modern interpretations, these recipes offer a taste of Provence in every bite. Discover the simplicity of Roasted Fennel with Tomatoes and Herbs, where the natural flavors of the ingredients shine through. Indulge in the decadence of Fennel and Sausage Gratin, a hearty and flavorful casserole perfect for a chilly evening. Experiment with the unique combination of Fennel and Orange Salad, where the citrusy notes complement the anise flavor of the fennel. And for a vegetarian delight, try the Fennel and Chickpea Curry, a fragrant and flavorful curry that showcases the versatility of fennel. With its vibrant flavors and ease of preparation, Fennel Provençal is a dish that will delight both novice and experienced cooks alike. So gather your ingredients, fire up your stove, and embark on a culinary journey to the heart of Provence.
FENNEL-STEAMED MUSSELS PROVENCAL
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
- Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams
PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams
Tips:
- Choose the right fennel: Look for 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 root end and the feathery tops of the fennel. Then, remove any tough outer leaves.
- Slice the fennel thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Use a variety of cooking methods: Fennel can be roasted, grilled, sautéed, or braised. Each method will produce a different flavor and texture.
- Pair fennel with complementary flavors: Fennel pairs well with citrus fruits, apples, nuts, and cheese.
Conclusion:
Fennel is a versatile vegetable that can be used in a variety of dishes. Its unique flavor and anise-like aroma make it a popular ingredient in Mediterranean cuisine. Whether you're roasting it, grilling it, or sautéing it, fennel is sure to add a delicious and healthy touch to your next meal.
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