Fennel Braised In Olive Oil Recipes

Steps:

• Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
• Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
• Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
• Transfer fennel and peppers to a platter, top with olives and serve.

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.

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
• In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
• Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
• Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
• When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.

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.

Steps:

• For the dipping sauce, combine half the olive oil and garlic in a small saucepan and turn heat to medium-low. Cook, shaking pan occasionally, until garlic begins to sizzle. Remove garlic from oil, and pan from heat. Add cold oil to pan along with salt, pepper and lemon zest to taste.
• Trim fennel, and cut into thin strips. Serve with dipping sauce.

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.

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

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.