Fennel And Onion Pot Roast Recipes

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CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE



Caramelized Fennel and Onions - A Slow, Easy Mediterranean Side image

Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.

Provided by Marisa Franca @ All Our Way

Categories     Appetizer     side     Vegetables

Time 1h10m

Number Of Ingredients 11

1 large fennel bulb (slice fennel into 1/4 inch slices.)
1 large red onion (may also use white onion cut in 1/4 inch thick slices (halved then sliced lengthwise from root to tip))
2 Tablespoons olive oil
1 Tablespoon butter
Kosher salt
2 Tablespoons grated Parmesan
1 Tablespoon chopped fresh Italian parsley
1 teaspoon lemon zest (may use orange zest)
2 teaspoons fresh lemon juice (may use orange juice )
black pepper (dash)
Basil leaves rolled and sliced for top (optional)

Steps:

  • Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
  • Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
  • When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
  • Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
  • Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.

Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

FENNEL AND ONION POT ROAST



Fennel and Onion Pot Roast image

Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).

Provided by Anonymous

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h36m

Yield 8

Number Of Ingredients 11

2 pounds bottom round roast
kosher salt to taste
fresh cracked black pepper to taste
¼ cup olive oil
3 onions, sliced
1 bulb fennel - cored, sliced, and fronds reserved
3 cloves garlic
¼ cup butter
¼ cup all-purpose flour
fresh cracked black pepper to taste
1 cup beef stock

Steps:

  • Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
  • Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
  • Bake in the preheated oven until fork tender, 2 to 3 hours.
  • Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
  • Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
  • Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g

CIPOLLINI ONION AND FENNEL POT ROAST



Cipollini Onion and Fennel Pot Roast image

Provided by Giada De Laurentiis

Time 4h57m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves

Steps:

  • For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
  • Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
  • Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
  • Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

FENNEL AND ONION POT ROAST



Fennel and Onion Pot Roast image

Roasted onions and fennel are made into a gravy served over a moist pot roast. We had a loaf of French bread with this, and it was a hit (even with the kids).

Provided by Allrecipes Member

Categories     Pot Roast

Time 3h36m

Yield 8

Number Of Ingredients 11

2 pounds bottom round roast
kosher salt to taste
fresh cracked black pepper to taste
¼ cup olive oil
3 onions, sliced
1 bulb fennel - cored, sliced, and fronds reserved
3 cloves garlic
¼ cup butter
¼ cup all-purpose flour
fresh cracked black pepper to taste
1 cup beef stock

Steps:

  • Remove roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub salt and black pepper over the surface of the roast. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onions and fennel; cook and stir for 5 minutes. Add garlic; cook 1 minute more. Remove onion mixture from Dutch oven.
  • Pour remaining 2 tablespoons oil into the Dutch oven over medium heat. Add roast; brown on all sides, about 10 minutes. Remove roast and return onion mixture to Dutch oven. Place roast on top and cover the Dutch oven.
  • Bake in the preheated oven until fork tender, 2 to 3 hours.
  • Remove roast from Dutch oven. Puree half the onion-fennel mixture in a food processor.
  • Melt butter in a skillet over medium heat; add flour and black pepper. Cook and stir until browned, 2 to 3 minutes. Whisk 1/2 cup beef stock and the onion-fennel puree into flour; add remaining 1/2 cup stock. Simmer until thickened, 3 to 5 minutes. Mince reserved fennel fronds and add to gravy; season to taste with additional salt and pepper.
  • Place roast on a platter; top with remaining onion-fennel mixture and half the gravy. Serve with remaining gravy on the side.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 9.9 g, Cholesterol 52.1 mg, Fat 16.1 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 5.8 g, Sodium 135.6 mg, Sugar 2.2 g

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