Tips for Preparing Fennel:
The three different parts of fennel—the base,
stalks and leaves—can all be used in cooking. Cut the stalks away from the bulb
at the place where they meet. If you are not going to be using the intact bulb
in a recipe, then first cut it in half, remove the base, and then rinse it with
water before proceeding to cut it further. Fennel can be cut in a variety of
sizes and shapes, depending upon the recipe and your personal preference. The
best way to slice it is to do so vertically through the bulb. If your recipe
requires chunked, diced or julienned fennel, it is best to first remove the
harder core that resides in the center before cutting it. The stalks of the
fennel can be used for soups, stocks and stews, while the leaves can be used as
an herb seasoning.
A Few Quick Serving Ideas:
- Healthy sautéed fennel and onions make a wonderful side dish.
- Combine sliced fennel with avocados, and oranges for a delightful salad.
- Braised fennel is a wonderful complement to scallops.
- Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.
- Top thinly sliced fennel with plain yogurt and mint leaves.
- Fennel is a match made in Heaven when served with salmon.
Roasted Fennel with Parmesan
From
the Barefoot Contessa
- 2 large fennel bulbs
- 1/4 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan cheese
Preheat the oven to 400 degrees.
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 an hour, turning them once after 30
minutes, until the edges are crisp and brown. Remove from the oven and cover
with Parmesan cheese shavings. Taste for salt and pepper and serve.
Potato-Fennel Gratin
From the Barefoot Contessa
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Butter the inside of a
10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and
cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs
crosswise, making approximately 4 cups of sliced fennel. Sauté
the fennel and onions in the olive oil and butter on medium-low heat for 15
minutes, until tender.
Peel the
potatoes, then thinly slice them by hand or with a mandoline. Mix the
sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt,
and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into
the baking dish. Press down to smooth the potatoes. Combine the remaining 2
tablespoons of cream and
1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the
potatoes are very tender and the top is browned and bubbly. Allow to set for 10
minutes and serve.
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