Toss
the chopped white bulbs into the browned butter and sauté until softened, about 30 seconds.
Not exact matches
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed,
chopped 2 onions, coarsely
chopped 4 cloves garlic 2 teaspoons
chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the
bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry
white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup
chopped cilantro
extra virgin olive oil, plus more to drizzle 1 yellow onion,
chopped 1 small fennel
bulb, cored and sliced 3 cloves garlic,
chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup
white wine (or 1/4 cup apple cider vinegar) 1 tsp.
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium
white onion, small diced 2 - 3 stalks celery, small diced 1
bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup
chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a
bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin
chopped tomatoes (or 400g
chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1
white onion 4 tbsp coconut milk 4 spring onions
Fennel and
White Bean Stew (adapted from Fat Free Vegan Kitchen) 1 large
bulb fennel Olive oil 6 cloves garlic,
chopped 2 carrots, peeled and
chopped 1 large (28 - ounce) can cannellini beans, rinsed and drained 2 cups chicken broth, divided 1 tsp.
Dark green tops from 2 leek,
chopped into 1/3 inch pieces (I steam the
white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1 onion
chopped 1/2
bulb of fresh garlic, minced 4 medium organic potatoes with the skin, cut into 1/2 inch cubes.
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic
bulb 1/2 onion -
chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp
white pepper powder Salt to taste
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks,
white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions,
chopped 3 fennel
bulbs,
chopped 1 tbsp fresh
chopped thyme leaves 1/4 cup dry
white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic,
chopped 1/2 cup sage leaves, coarsely
chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup
chopped fresh parsley
4 - 5 small fennel
bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry
white wine 2 cups cooked
white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly
chopped dill
Meanwhile,
chop up the ramps and spinach roughly, separating the bottom
white bulb of the ramps from the delicate greens.
My recent
white bean experiment involved two fennel
bulbs, and an onion all
chopped up, some vegetable stock and a little bit of apple juice to make a chunky soup.
20 garlic cloves (about 2
bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry
white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly
chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
Garlic and
white bean stew with gremolata 20 garlic cloves (about 2
bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry
white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly
chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
2 tablespoons extra-virgin olive oil 2 large leeks,
white and pale green parts only, thinly sliced 1 large fennel
bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g)
white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets,
chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely
chopped and the other coarsely 4 cloves garlic, peeled and finely
chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel
bulb, coarsely
chopped 250 ml / 1 cup dry
white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely
chopped (optional) 1 tbsp fresh thyme 1 cup large
white beans