Stewed Fennel Recipes

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FENNEL AND CHICKPEA STEW



Fennel And Chickpea Stew image

Boost your veggie intake with this super flavorful fennel and chickpea stew. Seasoned with Herbes de Provence and just a touch of heat.

Provided by Vicky and Ruth

Categories     Dinner

Time 55m

Yield 4

Number Of Ingredients 15

2 tbsp extra virgin olive oil
2 fennel bulbs, sliced thin
3 cloves garlic, minced
1 onion, sliced thin
1 tsp salt
1/8 tsp pepper
1-15 oz can diced tomatoes
1 tsp Herbes de Provence
1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
1/2 cup water
1-15 oz can organic chickpeas, rinsed and drained
10 black cured olives, pitted
10 Kalamata olives, pitted
2-3 tbsp capers (optional)
Chopped parsley for garnish

Steps:

  • Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper
  • Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce heat. Simmer for 15 minutes
  • Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
  • Sprinkle with chopped parsley before serving

Nutrition Facts : ServingSize 1 1/2 cups, Calories 254 calories, Sugar 9.5, Sodium 1335, Fat 12, SaturatedFat 1.7, UnsaturatedFat 9.7, Carbohydrate 33.4, Fiber 10.5, Protein 8.1

STEWED FENNEL



Stewed Fennel image

Provided by R. W. Apple Jr.

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

4 large fennel bulbs, including feathery fronds on top (or substitute 1/4 cup chervil leaves for the fronds)
1/2 cup extra virgin olive oil
2 tablespoons fennel seed, finely ground in a spice grinder or with a mortar and pestle
2 pinches red pepper flakes
2 teaspoons salt
2 tablespoons fresh lemon juice

Steps:

  • Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
  • Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
  • Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 0 grams

STEAMED FENNEL WITH DILL



Steamed Fennel With Dill image

Make and share this Steamed Fennel With Dill recipe from Food.com.

Provided by annconnolly

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 fennel bulbs (1 lb)
1/2 cup chicken broth (vegetable is fine too)
1 teaspoon fresh dill or 1/8 teaspoon dried dill
1/2 cup evaporated milk
1 tablespoon cornstarch

Steps:

  • Trim fennel and discard woody stems. Cut into thin slices.
  • Steam, covered about 12 minutes until crisp but, tender.
  • For sauce combine broth and dill and bring to a boil.
  • Stir together cold milk and cornstarch and add to broth.
  • Cook and stir until thick.
  • Serve pouring sauce over fennel.
  • Garnish with dill.
  • For Vegetarian do not use Chicken broth. Use the vegetable broth option.

Nutrition Facts : Calories 90.9, Fat 2.8, SaturatedFat 1.5, Cholesterol 9.1, Sodium 189.8, Carbohydrate 13.6, Fiber 3.6, Sugar 0.1, Protein 4.2

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