Best 4 Roasted Fennel With Apple Cider Reduction Recipes
**Roasted Fennel with Apple Cider Reduction: A Culinary Symphony of Sweet, Savory, and Earthy Flavors**
Prepare to embark on a culinary journey where roasted fennel and apple cider reduction intertwine to create a symphony of flavors that will tantalize your taste buds. Roasted fennel, with its subtle aniseed notes and tender texture, takes center stage, while the apple cider reduction adds a touch of sweetness and tang. This delightful dish is not only a feast for the palate but also a visual spectacle, with the vibrant colors of the roasted fennel and the rich amber hue of the reduction creating an irresistible presentation. Accompanying this main attraction are two additional recipes that enhance the overall experience: a refreshing fennel and apple salad that provides a crisp contrast to the roasted fennel, and a creamy fennel soup that offers a velvety indulgence. Get ready to savor the harmonious blend of flavors and textures in this culinary masterpiece.
ROASTED FENNEL WITH PARMESAN
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
PORK TENDERLOIN WITH APPLE CIDER REDUCTION
Provided by Aida Mollenkamp
Categories main-dish
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F and arrange rack in the upper third.
- Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
- Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
- When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
CINNAMON ROASTED PEARS WITH CIDER REDUCTION
This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
- Preheat the oven to 400 degrees F.
- Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
- Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
- Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have a bright white color. Avoid any bulbs that are bruised or have brown spots.
- Trim the fennel properly: Cut off the top and bottom of the fennel bulb, and then remove any tough outer leaves. Slice the bulb in half lengthwise, and then cut each half into 1-inch thick wedges.
- Roast the fennel at a high temperature: This will help to caramelize the fennel and bring out its natural sweetness. Roast the fennel for 20-25 minutes, or until it is tender and slightly browned.
- Make sure the apple cider reduction is flavorful: Use a good quality apple cider and simmer it for at least 15 minutes, or until it has reduced by half. You can also add some spices, such as cinnamon or nutmeg, to the reduction for extra flavor.
- Serve the roasted fennel with the apple cider reduction immediately: This dish is best served hot, so that the fennel is still crispy and the reduction is still warm.
Conclusion:
Roasted fennel with apple cider reduction is a simple but delicious dish that is perfect for a weeknight meal. The fennel is roasted until tender and slightly caramelized, and the apple cider reduction is sweet and tangy. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
