GREEN BEANS WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
LONG BEANS WITH TOASTED WALNUTS, CUMIN, AND FENNEL SEED
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread the walnuts on a baking pan. Toast until fragrant, 7 to 10 minutes. Transfer nuts to a plate to cool.
- Bring a large saucepan of salted water to a boil. Add the long beans, and cook until they are just tender and bright green, 1 to 2 minutes. Drain the beans in a colander, and pat them dry with a clean towel. Transfer to a large bowl, and set aside.
- Heat the olive oil in a medium skillet over medium-low heat. Add the walnuts, fennel seeds, and cumin seeds, and cook, stirring continuously, until fragrant, 1 to 2 minutes. Remove from heat, pour mixture over the reserved beans, and toss to combine. Season to taste with salt and pepper, and serve.
GREEN BEANS WITH CUMIN AND FENNEL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
Provided by KateL
Categories Vegetable
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- Add the beans and stir for another 2 minutes.
- Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9
GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Provided by Mindy Fox
Categories Salad Healthy Green Bean Pecan Sesame Fennel Kid-Friendly High Fiber Small Plates
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
- Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
- Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
- Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
- Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
- Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
- Do Ahead
- Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.
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