Fennel Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
• Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
• Note: The ingredient quantities were proportionally increased for this episode.

Steps:

• Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
• Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
• Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
• Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Steps:

• Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
• Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
• Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
• Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

Steps:

• Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
• Drain pork from marinade, reserving marinade, and pat pork dry.
• Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
• Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
• In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
• Place vegetables into the crockpot.
• Dredge pork in flour and shake away excess.
• Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
• Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
• Place pork/marinade mixture into crockpot and stir everything together.
• Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
• To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.

Steps:

• Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
• Add jalapeno, garlic and celery and cook until tender.
• Add tomatoes and season with chicken broth concentrate and salt and pepper.
• Cover and simmer 30 minutes.
• Remove from heat and stir in 2% cheese and half of the breadcrumbs.
• Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
• You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
• Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
• Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.