7 Put 4 pieces
of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates.
Fiber - rich cauliflower is at it again — pairing perfectly with the licorice - like flavor
of roasted fennel.
This Roasted Vegetable Feta Bisque is a wonderful blend
of roasted fennel, carrots, purple potatoes, butternut squash, leeks, red onion, feta and an herb wine sauce.
The sweet flavor
of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.
Not exact matches
Combine soup with half
of the
roasted cauliflower, arugula / spinach,
fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.
I love me a bowl
of pureed lentils with plenty
of fennel and spices and a side
of roasted cauliflower dusted with plenty
of sumac.
Place both in a baking tray with the
fennel seeds, cumin seeds, a good glug
of olive oil and lots
of salt and pepper, then
roast in the oven for 30 minutes.
I like the
roasted cherry tomatoes with a mix
of spinach and rapini made garlicky and spicy and cooked with
fennel seeds or that pizza spice mix.
-LSB-...]
Roasted Potato and
Fennel Soup at The Post Punk Kitchen The perfect winter soup, with two
of my favorite vegetables.
Of course the scent of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the fennel adds an alluring licorice note in the air, making the experience just slightly more intriguin
Of course the scent
of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the fennel adds an alluring licorice note in the air, making the experience just slightly more intriguin
of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the
fennel adds an alluring licorice note in the air, making the experience just slightly more intriguing.
Then for Entrée I would get the slow
roasted leg
of lamb with
fennel and for dessert I would get the Caramel pudding pot with chocolate cinnamon cookies and brittle.
This
Roasted Acorn Squash with Sausage,
Fennel, and Mushrooms has been on my mind since half way through the summer as I was melting in the heat dreaming
of warmer days.
Sweet, spicy, with hint
of fennel and tang
of goat cheese and
roasted sage..
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (
Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot,
Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173
Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-
Roasted Eggplant 182
Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and
Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked
Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
I've talked about my love
of roasted (and braised) radishes before; they show up in this colorful medley
of roasted potatoes and
fennel, where I tell the story
of how I used to think cooking a radish was silly, but now know better.
A recipe for a market - inspired salad with baby arugula, fresh herbs,
fennel, quinoa,
roasted golden beets all topped with oozing balls
of fried goat cheese.
I filled the crêpes, and then to show them off a bit I added the seared /
roasted duck on top along with some garnishes
of the
fennel and chestnuts.
Citrus Salt,
Roasted Garlic Salt, Lemon Salt with
Fennel and Chili... you can make just about any type
of salt that your heart desires.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1
fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow
roasted tomatoes or chopped tomatoes * 1 large handful
of herbs, chopped (if not using slow
roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
One
of my favorite combinations is
roasted onion,
fennel, and sweet potato as the base and then throw in anything else we have in the fridge that would compliment that.
To make them, just slice up a bulb
of fennel, brush with olive oil, sprinkle with sea salt, and
roast for 20 - 25 minutes on 400 degrees F. Amazing!
Cauliflower is such a versatile vegetable that it's easy to use in a variety
of recipes like (grain - free) cauliflower rice, garlicky mashed cauliflower and parsnips,
roasted fennel and cauliflower soup, and...
Baked rockfish with
fennel and blood oranges — caramelized
fennel,
roasted blood oranges, and juicy white fish fillets — you get a burst
of citrusy, fresh flavors, and a vibrant, delicious dinner that's sure to impress, and is quick and easy to make.
The caramelized
fennel with its barely - there anise flavor, and the
roasted sweet red onions go so wonderfully with the bright citrus taste
of the blood oranges and clementines, and what better accompaniment to seafood than citrus!
Transfer the cooked
fennel, 4 - 5 cloves
of roasted garlic, sea salt and pepper, cashews, vinegar, olive oil, and almond milk or soy creamer to a high - powered blender or food processor.
The white balsamic dances through the layers
of sweet and earthy
roasted beets, tart grapefruit, soft and creamy avocado, with refreshing shaved
fennel.
From the «small plates» chapter: hearts
of palm «calamari» with lemon - caper aioli; sweet potato latkes with spiked applesauce (find the recipe on Connoisseurus Veg);
roasted fennel with clementine beurre blanc and toasted buckwheat; and the kale spanakopita
of course!
The salmon gets
roasted on a bed
of fresh chiles, mixed citrus, dill and
fennel so it absorbs all those flavors.
Often the veg are brocolli and fried red onion or
roast onion and
fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy, slice
of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.
This spatchcocked bird is
roasted in a thyme and
fennel seed oil over a bed
of onions and lemon.
Roasting carrots intensifies the sweetness they lend to this soup; a topping
of chopped pistachios, sesame seeds, coriander, cumin, and
fennel seeds finishes the dish with nutty crunch.
After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage
of Soni's
roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic wa
roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was
fennel with the cranberry balsamic and thus this
Roasted Fennel Salad with Cranberry Balsamic wa
Roasted Fennel Salad with Cranberry Balsamic was
Fennel Salad with Cranberry Balsamic was born.
I absolutely love the licorice flavor
of fennel, especially in salads, when paired with citrus fruits (if you are looking for more fennel - inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red Pe
fennel, especially in salads, when paired with citrus fruits (if you are looking for more
fennel - inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red Pe
fennel - inspiration, may I suggest this Refreshing Italian
Fennel Citrus Salad or this Fregola Salad with Roasted Red Pe
Fennel Citrus Salad or this Fregola Salad with
Roasted Red Pepper).
Mario Batali creates a simple version
of Italian porchetta, wrapping butterflied pork shoulder around a sausage - and -
fennel stuffing before
roasting.
My friend made me amazing lunch
of grass - fed meat balls and
roasted fennel (see the pic here and here).
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of oli
Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2
fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of oli
fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts)
fennel frond pesto drizzle of oli
fennel frond pesto drizzle
of olive oil
--
Roast up lots
of vegetables tossed in olive oil, salt, and pepper (my favorite include cauliflower, carrots, sweet potatoes, peppers, asparagus, zucchini, beets,
fennel, ANYTHING really)
Cauliflower is such a versatile vegetable that it's easy to use in a variety
of recipes like (grain - free) cauliflower rice, garlicky mashed cauliflower and parsnips,
roasted fennel and cauliflower soup, and even a simple side like
roasted cauliflower with rosemary and garlic.
The recipe combines
roasted butternut squash with sweet apples,
fennel and a splash
of walnut oil for a savory soup that stands up nicely to this chilly weather.
Favorite Fall Green Smoothie Cream
of Onions Soup with Caramelized
Fennel Roasted Fennel with White Beans + Garlicky Parsley Oil Sautéed Salt + Vinegar Brussels Sprout Leaves Autumn Vegetable Skillet with Sunchokes + Sage Cauliflower Chickpea Golden Stew
2 tsp
of yellow mustard seeds 3 tsp
fennel seeds 3 tsp coriander seeds 2 tsp
of cumin seeds (or 1 tsp ground) 4 cloves
of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums,
roasted, peeled, and seeded Freshly ground pepper, to taste
This comforting dish features an array
of autumn ingredients — apples,
fennel, and sweet potatoes —
roasted in the oven to caramelize lightly and bring their sugars to the forefront.
Caramelized
fennel with
roasted garlic lemon vinaigrette — sweet and soft, with a touch
of licorice, the
fennel, topped with creamy goat cheese, and doused in
roasted garlic lemon dressing, toasted walnuts and parsley, literally melts in your mouth.
Caramelized
fennel with
roasted garlic lemon vinaigrette - sweet and soft, with a touch
of licorice, the
fennel, topped with creamy goat cheese, and doused in
roasted garlic lemon dressing, toasted walnuts and parsley, literally melts in your mouth.
I've taken to
roasting a tray
of sliced butternut squash, red peppers, red onions and
fennel and using that to top the lentils and quinoa, with a liberal smattering
of feta cheese and pomegranate seeds on top.
Pot
Roast Chicken Mole is a Mexican - version of the classic British pot roast chicken: a rich mole sauce, sweetened with 100 % @JuicyJuiceUSA fruit juice, and accented with golden hunks of potato, carrots, and fennel we
Roast Chicken Mole is a Mexican - version
of the classic British pot
roast chicken: a rich mole sauce, sweetened with 100 % @JuicyJuiceUSA fruit juice, and accented with golden hunks of potato, carrots, and fennel we
roast chicken: a rich mole sauce, sweetened with 100 % @JuicyJuiceUSA fruit juice, and accented with golden hunks
of potato, carrots, and
fennel wedges.
As soon as the
fennel is finished
roasting, add it to the bowl along with 2 tablespoons
of the reserved grapefruit juice and the remaining olive oil.
When I worked at Oliveto years ago we used to make
fennel salt which was amazingly fragrant and delicious on all manner
of things, especially the spit
roasted offerings at the restaurant.
Almond - Crusted Tofu with
Roasted Garlic and
Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored
Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored
Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut
Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field
Roast and Orzo Salad Field
Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
You can also
roast the
fennel, by combining 1 cup
of chopped
fennel bulb, 1 teaspoon olive oil, a pinch
of salt and pepper in a bowl and mix well.