Braised Fennel With Ginger Fenkel In Soppes Recipes

BRAISED FENNEL

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 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.

ROMAN-STYLE BRAISED FENNEL

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.

BRAISED FENNEL

Steps:

• Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
• Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
• Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
• Return fennel to pan; season with salt, pepper and Pernod.

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 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.