Best 5 Skillet Braised Fennel Recipes
Skillet-Braised Fennel: A Delightful Medley of Sweetness and Anise
In this culinary journey, we present a collection of tantalizing recipes centered around skillet-braised fennel, a dish that harmoniously blends sweetness and anise notes. Fennel, with its distinctive flavor profile, takes center stage, braised to perfection in a skillet until caramelized and tender. Our recipe selection offers diverse culinary experiences, ranging from a classic skillet-braised fennel with garlic and white wine to an innovative fennel and sausage skillet with a touch of heat.
For those seeking a traditional approach, the Skillet-Braised Fennel with Garlic and White Wine recipe delivers a timeless combination of flavors. Simple yet elegant, this dish showcases fennel's natural sweetness, enhanced by garlic and white wine, creating a harmonious balance of flavors.
If you desire a more robust and flavorful experience, the Fennel and Sausage Skillet recipe awaits you. This recipe skillfully combines fennel, sausage, and a touch of chili flakes, resulting in a delectable medley of sweet, savory, and slightly spicy notes. The addition of sun-dried tomatoes and Kalamata olives adds depth and complexity, making this dish a true flavor sensation.
For a vegetarian delight, the Skillet-Braised Fennel with Chickpeas recipe offers a hearty and satisfying option. Chickpeas provide a protein boost, while fennel, tomatoes, and spinach create a vibrant and colorful dish. The combination of cumin, coriander, and paprika adds a warm and inviting aroma, making this recipe a perfect choice for a wholesome and flavorful meal.
Lastly, the Fennel and Potato Skillet recipe presents a comforting and rustic dish. Fennel and potatoes, two humble ingredients, come together in a skillet, gently braised until tender and golden brown. The addition of rosemary and thyme infuses the dish with a delightful herbal fragrance, while a squeeze of lemon adds a refreshing touch.
These skillet-braised fennel recipes promise a culinary adventure that tantalizes your taste buds. Whether you prefer classic, robust, vegetarian, or comforting flavors, our collection offers something for every palate. Embrace the unique charm of fennel and embark on a journey of culinary exploration with these delectable recipes.
BRAISED FENNEL
An easy Braised Fennel recipe
Categories Side Braise Quick & Easy Fennel Fall Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
- Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
BRAISED FENNEL WITH MEYER LEMON AND PARMESAN
Provided by Jill Santopietro
Categories easy, quick, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
- Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
- Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.
BRAISED FENNEL
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
30-MINUTE COD WITH LEMONY BRAISED FENNEL
You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
- Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
- Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
- Juice the lemon. Roughly chop the olives.
- When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.
ROMAN-STYLE BRAISED FENNEL
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.
Provided by Kay Chun
Categories vegetables
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
- Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
- Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.
Tips:
- Choose the right fennel: Look for bulbs that are firm and have no blemishes. The fronds should be bright green and perky.
- Trim the fennel properly: Cut off the root end and the tough outer layer of the bulb. Remove any yellow or wilted fronds.
- Slice the fennel thinly: This will help it cook evenly.
- Use a good quality olive oil: This will add flavor and richness to the dish.
- Don't overcrowd the pan: If you overcrowd the pan, the fennel will steam instead of brown.
- Cook the fennel over medium heat: This will allow it to caramelize and develop flavor.
- Add the liquid gradually: This will help prevent the fennel from becoming too soft.
- Season the fennel to taste: Add salt, pepper, and other spices to taste.
- Serve the fennel immediately: This is when it is at its best.
Conclusion:
Skillet-braised fennel is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be tailored to your own taste. With its sweet and slightly anise-flavored, fennel is a great way to add flavor and nutrition to your meals.
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