Fennel Recipes
James Said:
Can you share some of your favorite fennel recipes?We Answered:
Here is a great fennel recipe! It's also great for using up day old french bread:Fennel and Leek Bread Pudding
1. Remove fronds from 3 fennel bulbs and slice the bulb part thinly. You can save the fronds for roasting with chicken or pork. I throw mine in the soup pot when I make homemade stock.
2. Slice the green tops of 3-4 leeks and slice the white portion of the leek thinly (after washing it well - leeks are often full of dirt)
3. Mince 3 garlic cloves.
4. Warm a couple of tablespoons of olive oil in a heavy bottomed pot over medium heat. Add the leeks, fennel and garlic and saute until tender - about 20 minutes. The veggies should be just tender, not browned.
5. Slice up or tear up about one bagette's worth of french bread (I save the ends of my bread in the freezer until I have about a gallon sized ziploc baggie full. Even bread that's hard-as-a-rock stale will work. Just thaw the bread before you use it)
6. Combine the bread with the sauted vegetables. Then add enough chicken stock to soften the bread to a stuffing like texture (how much stock you will need depends upon how stale or fresh your bread is)
7. Season to taste with salt and pepper. If you are a fennel freak, add a teaspoon of crushed fennel seeds.
8. Dump mixture in a buttered 9x13 pan. Spinkle liberally with fresh grated parmesan cheese (not the canned stuff - yuck)
9. Bake at 350 for 45 min to an hour, depending on your oven. The top should be crusty, golden brown and delicious looking. If your creation looks a little dry while it's baking, don't be afraid to throw a little more stock on it.
Delicious with roasted chicken, pork or lamb.
Vickie Said:
Fennel recipes!!!?We Answered:
This is a yummy fennel recipe that can be made ahead of time. Enjoy!Rosemary-Fennel Breadsticks
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
2 package(s) quick-rise yeast
2 1/2 teaspoon(s) salt
2 teaspoon(s) fennel seeds, crushed
1 teaspoon(s) dried rosemary leaves
1/2 teaspoon(s) coarsely ground black pepper
4 3/4 cup(s) (approximately, as needed) all-purpose flour
1/2 cup(s) olive oil
DIRECTIONS
1. In large bowl, combine yeast, salt, fennel seeds, rosemary, pepper, and 2 cups flour. With spoon, stir in 1 1/3 cups very warm water (120 degrees to 130 degrees F); beat vigorously with spoon 1 minute. Stir in olive oil. Gradually stir in 2 1/4 cups flour.
2. Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 1/2 cup) while kneading. Cover dough loosely with plastic wrap; let rest 10 minutes.
3. Preheat oven to 375 degrees F. Grease 2 large cookie sheets. Divide dough in half. Keeping remaining dough covered, cut half of dough into 32 pieces. Shape each piece into 12-inch-long rope. Place ropes on cookie sheets, about 1 inch apart.
4. Place cookie sheets on 2 oven racks and bake breadsticks 20 minutes or until golden and crisp throughout, rotating cookie sheets between upper and lower racks halfway through baking time. Remove breadsticks to wire racks to cool. Repeat with remaining dough.
For other fennel recipes, check out: http://www.goodhousekeeping.com/search/f…
Rafael Said:
What is fennel and what can I substitute for it in a recipe?We Answered:
Fennel is a vegetable. It has a bulb like bottom and a feathery top. When you cook with it you chop the bulb part and use that in a recipe. You can also use fennel seeds in a recipe. Both the seeds and the bulb have a licorice type flavor. I personally like it. It is very unique!Really you can probably find fennel in any normal grocery store so you wouldn't need to substitute anything for it. however, you can use endive instead of fresh fennel and just add some dry anise seeds to it. For fennel seeds substitute just anise seeds.
It's pretty good and more common than you would think. Give it a try!
Tommy Said:
What is your favourite recipe using fennel?We Answered:
This is my favorite recipe for fennel, it does try to hide the fennel, it awakens it! Enjoy!Fennel with Garlic Butter and Vermouth
Ingredients:
3 large heads fennel
3 cloves garlic, finely sliced
3 tablespoons butter
10 ounces vermouth (white wine also works)
Salt and freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time--basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.
Francis Said:
I often find recipes which call fennel bulb but I can never find them in stores. What would be a good?We Answered:
Fennel has a unique taste, and there aren't any substitutes with a similar flavor. I would add more of the other ingredients, or add another vegetable that is common in Mediterranean cooking. If fennel is the focus of the soup, then I would find another recipe.Good Luck
Maurice Said:
Fennel? Anybody got any recipes on cooking with it?We Answered:
grilled fishroast chicken
stir fry rice
a little oil some mushrooms
with melted cheese on toast
http://allrecipes.com/Recipes/Fruits-and…
Sidney Said:
Recipes for FENNEL?We Answered:
I like to saute' fennel with peppers, onions and garlic, add in some crushed tomatoes, then add some sausage (I usually bake it or fry it ahead of time). This is great over pasta or on rolls.