Garlic Oil With Fennel And Parmesan Recipes
SAUTéED FENNEL WITH GARLIC RECIPE
For a super quick and easy Greek vegetable side, make sautéed wedges of fennel with garlic before braising them in tomato juice and garnishing with fronds.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.
- Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.
FENNEL WITH GARLIC, OIL AND PARMESAN
Provided by Molly O'Neill
Categories appetizer, side dish
Time 10m
Yield Twelve servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
- Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 4 grams
GARLIC OIL WITH FENNEL AND PARMESAN
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
- Arrange the fennel on a platter. Let guests dip the fennel into the oil and top with a wafer of shaved Parmesan.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 281 milligrams, Sugar 4 grams
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ROASTED FENNEL WITH PARMESAN | GIADZY
From giadzy.com
Estimated Reading Time 2 mins
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
BUCATINI WITH SARDINES AND FENNEL RECIPE | GOOD FOOD
From goodfood.com.au
- In a large heavy-based pan, heat the oil and add the garlic, fennel and onion. Cook gently until completely soft and lightly golden.Add the chilli and oregano and season with salt and pepper. Push the contents to the side of the pan, raise the heat a little and add two extra tablespoons of olive oil and the sardines. Season with salt and cook for a few minutes until cooked through. Stir to combine, and set aside while you cook the pasta.
- Drain the pasta once cooked, gently reheat the sardines and add the breadcrumbs and parmesan. Toss everything well and drizzle with a little extra virgin olive oil and serve.
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- Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1 inch thick slices and arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap.
- In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel and then sprinkle the thyme, salt and pepper overtop to ensure they are all well seasoned.
- Bake the fennel in the oven for 20 minutes. After 20 minutes if using parmesan, sprinkle it over the fennel and then return the tray to the oven to bake for another 10 minutes.
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5/5 Estimated Reading Time 7 mins
- Remove the stems of the fennel. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices.
- Arrange the fennel slices in a 13 X 9 -inch baking dish. Drizzle them with the olive oil and use your hands to coat them well. Sprinkle the fennel with salt and pepper.
- Bake for 15 minutes. Carefully remove the baking dish from the oven, gently toss the fennel slices, then sprinkle them evenly with grated parmesan cheese.
FENNEL, MUSHROOM AND PARMESAN SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 7 mins
- Trim the stalks and fronds from the fennel, reserving enough fronds to make 1/4 cup when chopped. Cut the bulb in quarters lengthwise and trim away the triangle of solid core at the base. Cut each quarter into thirds or quarters lengthwise and cut each of those in half crosswise.
- Trim the tough bottoms of the mushroom stems and cut the mushrooms into quarter-inch slices.
- In a large bowl, whisk together the olive oil, lemon juice, green onions, thyme leaves, the fennel fronds, salt and garlic, to mix well. Add the fennel and stir to coat. Remove the fennel with a slotted spoon, draining any excess dressing back into the bowl, and arrange the fennel on a platter in a broad, shallow layer.
- Add the mushrooms to the leftover dressing, season to taste with black pepper and stir to coat well. Arrange the mushrooms in an oblong mound on top of the fennel, centering it so there is fennel showing around the edges.
SLOW-COOKER PARMESAN & PEA FARRO WITH FENNEL SALAD RECIPE ...
From eatingwell.com
Total Time 3 hrs 5 mins
- Heat the butter in a large nonstick skillet over medium-high. Add the leek, farro, wine, and garlic, and cook, stirring often, 2 to 3 minutes. Transfer the farro mixture to a 5- to 6-quart slow cooker. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt.
- Cover and cook on LOW until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes.
- Turn off the slow cooker; remove the cheese rind and thyme sprig. Gently stir in the peas, yogurt, grated Parmesan, and pepper. Cover and let stand until the cheese is melted, about 10 minutes.
- Meanwhile, trim the fennel bulb, reserving the fronds. Using a mandoline, thinly slice the fennel to measure about 4 cups. Coarsely chop the fronds to measure about 1/4 loosely packed cup. Combine the sliced fennel, fronds, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a medium bowl. Serve the cooked farro mixture topped with the fennel salad.
KETO FENNEL AND PARMESAN FRIES | CARB MANAGER
From carbmanager.com
- Slice a very thin layer from the base of the fennel bulbs so that the cores remain intact. Cut away the fennel stalks and any fronds. The fronds may be reserved for a side salad. Slice the fennel bulbs lengthwise into 1/2 inch strips and arrange across a shallow oven tray.
- Scatter over the parmesan, garlic powder, salt and pepper. Drizzle over the olive oil then gently toss the fennel in the seasonings and oil to ensure the fries are evenly coated.
- Transfer to the oven to bake for 18-20 minutes turning halfway through. The fries should be tender and golden and starting to caramelize at the edges. Serve hot.
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