Sauteed Fennel And Leeks Recipes
SAUTEED FENNEL
Make and share this Sauteed Fennel recipe from Food.com.
Provided by Xexe383
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium saute pan over medium-high heat until just smoking.
- Add the oil, garlic, fennel, and start tossing, to coat fennel in oil.
- Season with salt and pepper, to taste.
- As the fennel starts to caramelize, add a splash of water to steam for 1 minute.
- Remove from the heat.
Nutrition Facts : Calories 128, Fat 10.4, SaturatedFat 1.4, Sodium 61.3, Carbohydrate 9, Fiber 3.7, Protein 1.6
SAUTEED FENNEL
I never got the idea of cooking fennel until recently; it's so yummy! Amazing side dish.
Provided by pruneDeSucre
Categories Side Dish Vegetables Onion
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter and oil in a skillet over medium heat until butter is melted, about 1 minute. Add fennel to skillet; cook and stir until beginning to soften, about 5 minutes. Add onion; season with salt and pepper. Cook and stir until onion is translucent and fennel is tender, 5 to 7 minutes.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 12.2 g, Cholesterol 15.3 mg, Fat 12.7 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 4.8 g, Sodium 134.3 mg, Sugar 4.9 g
FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SAUTEED LEEK AND FENNEL PASTA
This pasta offers robust savory flavors while feeling pretty light. The leek and fennel perfectly complement the acidity of the tomato marinara. Adapted from Hema's Mixed Bag blog.
Provided by Sabrina Sperry
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
- Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low; let simmer.
- Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water; stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
- Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 99.5 g, Cholesterol 4.4 mg, Fat 10.4 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 2.1 g, Sodium 362 mg, Sugar 5.3 g
SAUTEED FENNEL AND LEEKS
The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
- Add leeks, season with salt and pepper, cook 5 minutes more,.
- Stir in lemon zest and butter, adjust seasonings, serve.
Nutrition Facts : Calories 117.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1
SAUTEED FENNEL
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.
More about "sauteed fennel and leeks recipes"
SAUTéED FENNEL, LEEKS AND MUSHROOMS
From vegkitchen.com
5/5 (1)Total Time 30 minsCategory Vegetable Side DishCalories 141 per serving
- Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist.
- When the vegetables are done to your liking, stir in the parsley and nuts. Season with salt and pepper, then serve at once.
FENNEL & LEEK GRATIN RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Real FoodTotal Time 1 hr 40 mins
- Arrange a rack in the center of the oven; preheat to 375°. In a large wide heavy pot, melt half the butter over medium-high heat. Add half the sliced fennel and half the leeks. Cook, stirring occasionally, until the fennel and leeks are crisp-tender, 9 to 11 minutes. Using a slotted spoon, transfer the fennel and leeks to a 9-by-13-inch baking dish. Repeat with the remaining butter, fennel, and leeks. Transfer the fennel and leeks to the baking dish. Stir in the thyme; season with salt and pepper. Spread the vegetables out in an even layer in the baking dish. Add the cream and stock. Using the back of a large spoon, press down on the vegetables to submerge them in the cream and stock and to smooth the top. Bake until the gratin is bubbling and the top is deep golden, 45 to 50 minutes.
- Remove the gratin from the oven. Top with the breadcrumbs. Broil until the top is golden, 1 to 3 minutes. Let stand for 10 minutes before serving. Get Ahead Up to 2 Days Ahead: Make the gratin through Step 1. Let cool, then cover and refrigerate. 45 Minutes Before Serving: Warm in a 375° oven until heated through, 20 to 30 minutes. Continue the recipe, starting with Step 2. See all our Thanksgiving recipes for planners and procrastinators here.
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