How to:
- Preparing fennel
- Creamy fennel soup
- Fennel and Leek Gratin With Feta
Fennel Recipes Mariquita Farm:
- PREPARING FENNEL
Baking: First, braise the fennel for about 5 minutes.
Transfer to a baking dish and add just 1/2 cup of the cooking liquid.
Cover tightly and bake at 175C until just tender and beginning to brown.
If desired, uncover toward the end to allow any excess liquid to evaporate, then sprinkle with breadcrumbs and grated Parmesan cheese, and brown under the broiler before serving. Cooking time: about 1 hour.
Braising: Braise fennel in broth, tomato sauce, vermouth or sherry (diluted 1-to-1 with water); add lemon zest, garlic, or onion for extra flavor.
Braised fennel is delicious hot, warm, or chilled. Place fennel slices, or halved or quartered small fennel bulbs, in a sauce pan and add just enough boiling liquied to barely cover the vegetable.
Simmer uncovered, turning occasionally, until the fennel is tender, adding more liquid if necessary.
Cooking time: 25 to 40 minutes.
Sauteing: Cut fennel into slivers and heat in a small amount of stock, tossing and stirring it frequently. For extra flavor, cook chopped onion and garlic along with fennel. A sprinkling of lemon juice and zest makes a nice finishing touch. Cooking time: 10 to 15 minutes.
Steaming: Fennel steamed until crisp-tender can be covered with your favorite sauce or marinated in a vinaigrette, chilled, and served as a salad. To steam it, place whole or halved bulbs in a vegetable steamer and cook over boiling water until just tender. Cooking time: 20 to 30 minutes.
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CREAMY FENNEL SOUP
adapted from: recipeland.com
2 cups stock (chicken, beef, vegetable....)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 Tablespoons Chopped onions
1 Tablespoon Lemon juice (or more to‑taste)
1 teaspoon Lemon zest, chopped
1-2 teaspoons fresh dill (or 1/2 ‑t dried)
1 teaspoon Ground coriander
1 quart Nonfat yogurt
Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices.
Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped cilantro
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Fennel and Leek Gratin With Feta
I also use this savory mixture for Greek pies made with phyllo dough. The gratin is simple and gluten-free. Serve it as a side dish or main course.
2 tablespoons extra virgin olive oil
2 pounds fennel, trimmed, quartered, cored and chopped (about 4 cups chopped)
1 bunch leeks, white and light green parts, cleaned and chopped (about 3 cups chopped leeks)
Salt and freshly ground pepper to taste
2 large garlic cloves, minced
1/2 cup chopped fresh dill
4 large eggs, beaten
3 ounces feta cheese, crumbled (about 3/4 cup)
1. Heat the oil over medium heat in a large, nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the vegetables begin to soften. Add salt to taste, and continue to cook, stirring often, until the fennel and leeks are very tender and fragrant, about 10 minutes. Add the garlic, and stir together for another minute or two, then stir in the dill. Season to taste with salt and pepper, and remove from the heat.
2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat the eggs in a large bowl. Crumble in the feta, and stir in the fennel mixture. Combine well. Scrape into the baking dish, and bake 35 to 40 minutes until set and the top and sides are beginning to color. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is good hot, warm or at room temperature.
More:
Fennel Recipes Mariquita Farm:
'via Blog this'
- Preparing fennel
- Creamy fennel soup
- Fennel and Leek Gratin With Feta
Fennel Recipes Mariquita Farm:
- PREPARING FENNEL
Baking: First, braise the fennel for about 5 minutes.
Transfer to a baking dish and add just 1/2 cup of the cooking liquid.
Cover tightly and bake at 175C until just tender and beginning to brown.
If desired, uncover toward the end to allow any excess liquid to evaporate, then sprinkle with breadcrumbs and grated Parmesan cheese, and brown under the broiler before serving. Cooking time: about 1 hour.
Braising: Braise fennel in broth, tomato sauce, vermouth or sherry (diluted 1-to-1 with water); add lemon zest, garlic, or onion for extra flavor.
Braised fennel is delicious hot, warm, or chilled. Place fennel slices, or halved or quartered small fennel bulbs, in a sauce pan and add just enough boiling liquied to barely cover the vegetable.
Simmer uncovered, turning occasionally, until the fennel is tender, adding more liquid if necessary.
Cooking time: 25 to 40 minutes.
Sauteing: Cut fennel into slivers and heat in a small amount of stock, tossing and stirring it frequently. For extra flavor, cook chopped onion and garlic along with fennel. A sprinkling of lemon juice and zest makes a nice finishing touch. Cooking time: 10 to 15 minutes.
Steaming: Fennel steamed until crisp-tender can be covered with your favorite sauce or marinated in a vinaigrette, chilled, and served as a salad. To steam it, place whole or halved bulbs in a vegetable steamer and cook over boiling water until just tender. Cooking time: 20 to 30 minutes.
---
CREAMY FENNEL SOUP
adapted from: recipeland.com
2 cups stock (chicken, beef, vegetable....)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 Tablespoons Chopped onions
1 Tablespoon Lemon juice (or more to‑taste)
1 teaspoon Lemon zest, chopped
1-2 teaspoons fresh dill (or 1/2 ‑t dried)
1 teaspoon Ground coriander
1 quart Nonfat yogurt
Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices.
Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped cilantro
---
Fennel and Leek Gratin With Feta
I also use this savory mixture for Greek pies made with phyllo dough. The gratin is simple and gluten-free. Serve it as a side dish or main course.
2 tablespoons extra virgin olive oil
2 pounds fennel, trimmed, quartered, cored and chopped (about 4 cups chopped)
1 bunch leeks, white and light green parts, cleaned and chopped (about 3 cups chopped leeks)
Salt and freshly ground pepper to taste
2 large garlic cloves, minced
1/2 cup chopped fresh dill
4 large eggs, beaten
3 ounces feta cheese, crumbled (about 3/4 cup)
1. Heat the oil over medium heat in a large, nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the vegetables begin to soften. Add salt to taste, and continue to cook, stirring often, until the fennel and leeks are very tender and fragrant, about 10 minutes. Add the garlic, and stir together for another minute or two, then stir in the dill. Season to taste with salt and pepper, and remove from the heat.
2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat the eggs in a large bowl. Crumble in the feta, and stir in the fennel mixture. Combine well. Scrape into the baking dish, and bake 35 to 40 minutes until set and the top and sides are beginning to color. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is good hot, warm or at room temperature.
More:
Fennel Recipes Mariquita Farm:
'via Blog this'
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