Sauteed Fennel Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Steps:

• 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

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.

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.

Steps:

• Cut off the leafy tops and fibrous stalks and trim off the root ends from fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. Peel away any bruised outer layers. Cut the bulbs in half and then slice fairly thin. Heat a heavy skillet over medium-high heat. Pour in enough oil to coat the bottom generously and add the cut fennel. Let the fennel brown for a few minutes undisturbed. Start tossing or stirring occasionally and continue to cook until the fennel is tender. Season with salt, fresh-ground black pepper, and the chopped fennel leaves. Finish with a squeeze of lemon juice or a pinch of dried chile flakes.

Steps:

• Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

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.