fennelrecipes

Roasted Fennel Soup with California Walnuts

1/2 cup California Walnuts, coarsely chopped
1 large fennel bulb, cut into quarters
2 tablespoons canola oil, divided use
Salt and pepper to taste
1 leek, white only, sliced
1 cup peeled and cubed russet potatoes
2 cups low-sodium chicken stock
2 tablespoons dry sherry
1/2 cup milk (2%)
1 tablespoon minced fresh chives
1. In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes. Set aside.
2. In small bowl, toss fennel with 1 tablespoon oil; sprinkle with salt and pepper. Turn fennel onto baking
sheet and roast in a 400ºF oven until tender and golden brown, about 15 to 20 minutes. Cool.
3. In heavy, medium-sized pot, heat remaining oil over medium to low heat. Add leeks, stirring to coat with
oil. Cover pot and cook 5 minutes or until translucent. Add potatoes and stock; bring to a boil. Reduce heat
and simmer until potatoes are fully cooked, about 20 minutes. Purée mixture with hand held blender or in food
processor until smooth.
4. Slice fennel into thin strips; add to potato mixture. Add sherry and milk to reach desired soup texture. Return
to a simmer and stir in walnut pieces. Season with salt and pepper.
5. To serve: ladle soup into bowls; sprinkle with chives. YIELDS: 4 servings

Blood Orange and Fennel Salad

3 blood oranges
1 large fennel bulb
4 tsp white wine vinegar
4 tsp finely chopped basil
1 clove garlic, minced
¼ tsp both salt and pepper
¼ cup extra-virgin olive oil

Use a sharp knife to remove orange peel. Cut oranges into
segments, removing all the white pith. Slice end from fennel
and remove shoots from top. If exterior of bulb is marred or
discoloured, peel with a vegetable peeler. Cut in half and thinly
slice.
Whisk vinegar with basil, garlic, salt and pepper. Whisk in oil.
Arrange fennel slices and orange segments on serving dishes.
Drizzle dressing over salads and garnish with reserved fennel
fronds. Makes 4 servings.

Fennel and Parmesan Gratin

1 medium fennel bulb, washed and trimmed
1 cup potatoes, peeled and cut like fennel
2 tbsp extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese
½ cup homemade or low-salt chicken stock
Salt and pepper to taste

Heat the oven to 400 degrees. Cut each fennel bulb in half
through its core; cut the halves in 2 or 3. Snuggle the wedges,
cut side down, in a baking dish. Pour the stock into the dish,
drizzle the olive oil over wedges and season with salt and
pepper. Cover the pan with foil and bake for 30 minutes.
Uncover and sprinkle with parmesan cheese. Bake uncovered
until the fennel is tender and the cheese is browned, about
30-45 minutes.

Carrot Fennel & Orange Soup

1 fennel bulb, stalks trimmed flush with bulb, and sliced thinly crosswise
2 tbsp unsalted butter
1 ½ lbs carrots, thinly sliced
1 green garlic bulb, sliced thinly
5 cups water or veggie stock
1 tsp salt
1/3 cup fresh orange juice
¼ cup sour cream

In a 3 quart heavy saucepan, cook fennel bulb in butter over moderate heat, stirring, until softened and
beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer,
covered, 20 minutes, or until carrots are very tender.

In a blender, puree mixture in batches with orange juice, sour cream and salt and pepper to taste until smooth.
Transfer to another saucepan. Heat soup, stirring until just heated through (do not let boil). Serve soup
garnished with fennel fronds.

Roasted Fennel and White Bean Salad

1 large fennel bulb
1/3 cup olive oil, divided
2 1/2 teaspoons McCormick® Gourmet Collection® Greek Seasoning , divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup shredded Parmesan cheese
3 tablespoons lemon juice
1/2 teaspoon garlic powder
4 cups mixed salad greens
1. Trim base from fennel bulb; cut into eighths, reserving fennel fronds for garnish.
2. Toss together fennel, 2 tablespoons oil, 2 teaspoons Greek seasoning, 1/4 teaspoon salt, and 1/4
teaspoon pepper. Arrange fennel in a single layer on a baking sheet coated with non-stick cooking spray.
Bake at 400°F for 25 to 30 minutes or until tender.
3. Whisk together remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon
each of salt and pepper, Parmesan, lemon juice, and garlic powder in a large bowl. Add fennel and beans;
toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds.

             Creamy Fennel Soup

2 cups stock (chicken, beef, or vegetable)
1 bulb fennel
1 sliver garlic
2 tbsp chopped olives
1 tbsp lemon juice
1 tsp lemon zest, chopped
½ tsp dried dill weed
1 tsp 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.

Apple Fennel Salad with Fusilli

Dressing:
1/4 c Vinegar -- red wine
1 1/2 tb Olive oil
1 tb Apple juice concentrate frozen -- thawed
1 1/2 ts Thyme -- dried
1/2 ts Salt
1/4 ts Pepper

Salad:
8 oz fusilli pasta,
3 Apples, cored and diced
2 tbsp Lemon juice
1/2 lb Fennel -- trimmed and thinly sliced (about 1 cup)
1 small butter lettuce head – Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and set aside. In a medium
bowl, toss apples and lemon juice. Stir in fennel and toss well. Combine pasta and apple-fennel mixture in a
medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce.

Fennel and Roasted Pepper Salad with Olives

1 small head fennel; cored and cut into thin slices
1/3 c Sliced roasted red pepper
1 Green onion; thinly sliced
Black olives for garnish; pitted and sliced
Vinaigrette mixed with either pesto or tapenade
Toss ingredients together and season to taste with salt and pepper;
serve with sandwich.

Fennel and Leek Au Gratin Recipe

3 tablespoons unsalted butter, divided use
2 small heads of fennel, feathery leaves removed, washed
2 large leeks, white parts only, thoroughly rinsed
3/4 pound gruyere cheese, coarsely grated
3 tablespoons half-and-half
Freshly ground black pepper, optional
Directions:
Heat oven to 425 degrees F. Grease the sides and bottom of a gratin pan with a
tablespoon of butter.
Thinly slice the fennel bulbs on a mandolin or with a very sharp knife. Spread half
the fennel on the bottom of prepared gratin pan. Thoroughly rinse and pat dry the
leeks, then very thinly slice the white part of leeks. Spread half of the leeks over the
fennel. Sprinkle half of the grated cheese over leeks, then dot with 1 tablespoon of
butter. Add grindings of black pepper if desired. Drizzle with 1 1/2 tablespoons
half-and-half. Repeat process with remaining ingredients.
Place dish on baking sheet and bake in preheated oven 35 to 45 minutes, until top
becomes golden to dark brown.
Remove from oven and let cool 5 minutes before serving. Serves 6.

Fennel Recipes

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