Braised Fennel And Onions With Ginger Recipes

BRAISED FENNEL AND ONIONS WITH GINGER

Steps:

• Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
• Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
• Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
• Add in the fennel and the onion and mix well.
• Add in the wine and water, and scatter the salt and turmeric over all.
• Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
• Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
• Serve immediately.

BRAISED FENNEL WITH GINGER- FENKEL IN SOPPES

Steps:

• Clean and trim the fennel and cut in matchsticks
• Place the fennel in a wide, lidded pan with the thickly sliced onions.
• Scatter over the spices and salt, oil and the liquids.
• Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked but still firm, stirring all the ingredients are well distributed.
• Serve with a roast meat or griddled fish or as vegetarian dish.

BRAISED FENNEL

Steps:

• Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
• In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
• Add fennel garlic, thyme, and toss to coat with butter.
• Season with salt and pepper, to taste.
• Add wine and chicken stock.
• Bring mixture to a boil, reduce heat to a simmer and cover.
• Braise for 15 to 20 minutes, or until vegetables are tender.
• Stir in remaining tablespoon butter.
• Reseason with salt and pepper, to taste.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

BRAISED FENNEL

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.

BRAISED FENNEL WITH CARROTS AND POTATOES

Steps:

• Cut the top off the fennel, reserving feathery leaves.
• Chop feathery leaves finely and reserve.
• Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
• Melt butter in a large saucepan or dutch oven.
• Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
• Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
• Add chicken stock, wine and fennel leaves and heat until simmering.
• Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
• Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
• Taste and add extra seasoning if required.