FENNEL AL FORNO RECIPE - NYT COOKING
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
Provided by David Tanis
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
- In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 19 grams, FatContent 18 grams, FiberContent 6 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 580 milligrams, SugarContent 8 grams, TransFatContent 0 grams
STUFFED PUMPKIN RECIPE - BBC GOOD FOOD | RECIPES AND ...
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, FatContent 21 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 97 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 9 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.3 milligram of sodium
More about "wild fennel seed recipes"
BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving
- In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.
FENNEL - WIKIPEDIA
From en.m.wikipedia.org
WHAT IS FENNEL? BENEFITS, NUTRITION, USES AND RECIPES - DR ...
From draxe.com
10 BEST WILD DUCK BREAST RECIPES | YUMMLY
From yummly.com
THROAT COMFORT® TEA | YOGI TEA
From yogiproducts.com
CELERY SEED SUBSTITUTES: 5 SUITABLE ALTERNATIVES - FOOD CHAMPS
From foodchamps.org
CARAWAY - WIKIPEDIA
From en.m.wikipedia.org
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPES | MEERA SODHA
From meerasodha.com
WELCOME TO THE HEIRLOOM SEED STORE | THE HEIRLOOM SEED STORE
From theheirloomseedstore.com
RECIPES - MY NEW ROOTS
From mynewroots.org
HEALTHY RECIPES, FUNCTIONAL MEDICINE ... - JILL CARNAHAN, MD
From jillcarnahan.com
RECIPE INDEX - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ORANGE SALAD RECIPES | ALLRECIPES
From allrecipes.com
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LOW HISTAMINE RECIPES - THROUGHTHEFIBROFOG
From throughthefibrofog.com
HOW MUCH CELERY SEED TO SUBSTITUTE FOR ... - THE WHOLE PORTION
From thewholeportion.com
BOTANICAL INTERESTS HIGH QUALITY SEEDS AND GARDEN PRODUCTS
From botanicalinterests.com
FENNEL ESSENTIAL OIL: 6 BENEFITS OF THIS GUT ... - DR. AXE
From draxe.com
FENNEL ESSENTIAL OIL: 6 BENEFITS OF THIS GUT-HEALING OIL ...
From draxe.com
10 BEST CANNED BEETS HEALTHY RECIPES | YUMMLY
From yummly.com
COOKBOOK • JUNE OVEN
From recipes.juneoven.com
EVERYDAY GOURMET | RECIPES
From everydaygourmet.tv
ANINAS RECIPES - SIMPLE DELICIOUS RECIPES
From aninas-recipes.com
FOOD AND DRINK - RECIPES, INSPIRATION - HUFFPOST
From huffpost.com
BEST VENISON SAUSAGE RECIPES FROM SCRATCH
From misshomemade.com
ALL RECIPES | THE SPLENDID TABLE
From splendidtable.org
ITALIAN STYLE SAUSAGE RECIPE | ALLRECIPES
From allrecipes.com