Best 5 Sauteed Fennel Capers And Arugula Recipes
Embark on a culinary journey with our sautéed fennel, capers, and arugula dish, a symphony of flavors that will tantalize your taste buds. This delectable dish is not only visually appealing but also packed with nutritional goodness. The fennel, with its subtle anise flavor, is sautéed to perfection, creating a tender and caramelized texture. Capers add a briny and tangy kick, while the peppery arugula balances the flavors with a refreshing touch. Savor this sautéed medley as a delightful side dish or incorporate it into your favorite pasta, risotto, or roasted chicken recipes. Our article features a collection of sautéed fennel recipes, each offering a unique twist on this versatile vegetable. Discover variations that include sautéed fennel with orange and olives, a refreshing combination of citrus and savory flavors. Experiment with sautéed fennel and sausage, a hearty and flavorful dish perfect for a weeknight dinner. Or indulge in sautéed fennel with tomatoes and Parmesan cheese, a classic Italian-inspired recipe that is sure to impress. With our comprehensive guide, you'll find inspiration for incorporating sautéed fennel into various dishes, making it a staple in your culinary repertoire.
Here are our top 5 tried and tested recipes!
MINUTE STEAK WITH ROASTED FENNEL AND ARUGULA AND CAPER DRESSING
A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.
Provided by Amelia Freer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Cut the fennel into thin wedges and place on a baking sheet. Drizzle with olive oil, season, and squeeze the lemon juice over it. Roast in the oven for 15 to 20 minutes, until softened and lightly charred, turning once during cooking.
- Meanwhile, make the dressing by putting all the ingredients (except the olive oil) into a blender and pulsing them a few times. Slowly add the olive oil while you are pulsing, but don't overdo it, as you want to keep some texture. Taste and adjust the seasoning as necessary.
- For the beef, heat 1 tablespoon of olive oil in a non-stick frying pan until almost smoking. Season the fillet with salt and pepper until almost smoking. Season with fillet with salt and pepper and carefully add to the hot pan. Cook for 2 minutes on each side for rare; 3-4 medium; 4-5 for well done, then transfer to a plate or board, loosely cover with foil and allow to rest for a few minutes.
- Arrange the fennel wedges on a serving platter. Slice the beef thinly and place in and around the fennel. Drizzle the arugula dressing over the top.
SAUTEED FENNEL
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.
ARTICHOKE AND FENNEL CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
FETTUCCINE WITH FENNEL AND ARUGULA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
- Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
- Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
- Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
- Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.
SAUTEED FENNEL, CAPERS AND ARUGULA
Categories Olive Onion Side Sauté Quick & Easy Wheat/Gluten-Free Fennel Leek Arugula Bell Pepper Spring Capers Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.
Tips:
- Choose fresh fennel: Look for bulbs that are firm and have no blemishes. The fronds should be bright green and perky.
- Trim the fennel: Remove the tough outer layer of the bulb and any brown or wilted fronds.
- Slice the fennel thinly: This will help it cook evenly.
- Use a large skillet: This will give the fennel plenty of room to cook without overcrowding.
- Don't overcrowd the skillet: If you add too much fennel to the skillet, it will steam instead of sautéing.
- Cook the fennel over medium heat: This will help it caramelize and develop a nutty flavor.
- Add the capers and arugula at the end of cooking: This will prevent them from overcooking and becoming bitter.
- Season to taste: Add salt, pepper, and red pepper flakes to taste.
- Serve immediately: Sautéed fennel is best served hot.
Conclusion:
Sautéed fennel with capers and arugula is a quick and easy side dish that is packed with flavor. The fennel is caramelized and slightly crunchy, the capers add a briny tang, and the arugula adds a peppery bite. This dish is perfect for a weeknight dinner or a special occasion. It can be served on its own or as a side dish to roasted chicken, fish, or pork.
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