POTATO AND FENNEL RECIPES RECIPES

Name: Potato-Fennel Gratin
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: french
Ingredients: 1/2 teaspoon freshly ground black pepper; 2 small fennel bulbs; 1 yellow onion, thinly sliced; 2 tablespoons good olive oil; 1 tablespoon unsalted butter; 2 pounds russet potatoes (4 large potatoes); 2 cups plus 2 tablespoons heavy cream; 2 1/2 cups grated Gruyère cheese (1/2 pound); 1 teaspoon kosher salt

POTATO-FENNEL GRATIN RECIPE | INA GARTEN | FOOD NETWORK

Potato-Fennel Gratin Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

FENNEL AND POTATO SOUP RECIPE | ALLRECIPES

Fennel and Potato Soup Recipe | Allrecipes image

Aromatic soup ideal for chilly spring days.

Provided by Laka kuharica - Easy Cook

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

Steps:

Slice the fennel into medium-size pieces.
Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 34.9 g, CholesterolContent 7.6 mg, FatContent 7.2 g, FiberContent 8.8 g, ProteinContent 5.3 g, SaturatedFatContent 2.3 g, SodiumContent 579.7 mg, SugarContent 4.3 g

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