CREAMY ARTICHOKE AND FENNEL CASSEROLE
A creamy easy quick casserole that is just true comfort food. Easy to prepare and always loved by family, friends and guests.
Provided by SarasotaCook
Categories Vegetable
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
- Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
- Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
- Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!
Nutrition Facts : Calories 481.8, Fat 25.5, SaturatedFat 11.4, Cholesterol 56.9, Sodium 1192.2, Carbohydrate 42.1, Fiber 7.9, Sugar 5.4, Protein 24.1
CLASSIC TURNIP AND APPLE CASSEROLE
I first had this recipe at my husband's aunt's home back in 1979; got the recipe from her and have been making it to serve with turkey dinner ever since. I love the apples and turnip together! If you want to make it ahead of time, you can; just make it up to the layering stage then cover tightly and refrigerate. Put topping on, though, just before it goes into the oven.
Provided by Lennie
Categories Apple
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
- Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
- Cover with cold, lightly salted water and bring to a boil.
- Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
- Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
- Peel apples, core, and slice.
- In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
- At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
- When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
- Bake in preheated oven for one hour; serve.
Nutrition Facts : Calories 155.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.9, Sodium 59.9, Carbohydrate 27.6, Fiber 1.6, Sugar 21.2, Protein 1
APPLE TART WITH CARAMELIZED FENNEL
_Tarte aux Pommes et au Fenouil Caramelise_
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang to form double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 minutes. Line shell with foil and beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until bottom is golden, about 8 minutes longer. Cool pastry shell.
- Place apples, 1/4 cup water and 2 tablespoons sugar in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 1/4 cups, stirring and breaking up apples with back of spoon, about 5 minutes. Set aside.
- Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes. Remove from heat; drain fennel well.
- Melt butter in heavy large skillet over medium heat. Stir in 3/4 cup sugar. Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes. Stir in drained fennel (caramel mixture will harden). Cover; cook until caramel melts, stirring occasionally, about 15 minutes. Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.)
- Preheat oven to 425°F. Spread apple compote evenly over bottom of pastry shell. Arrange caramelized fennel evenly over compote. Sprinkle tart with aniseed. Bake until warmed through, about 15 minutes. Serve with vanilla ice cream.
BAKED APPLES WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
- Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams
Nutrition Facts : Calories 157 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 1 grams, Sugar 15 grams
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
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Apple fennel casserole with a coconut turmeric twist is a delicious recipe that utilizes the unique flavor of fennel to create a wholesome and savory dish. This recipe is perfect for vegans or vegetarian looking for a comforting and healthy meal. The addition of coconut and turmeric helps to enhance the flavor of the dish and provide additional nutritional benefits.
Ingredients
The ingredients required to make an apple fennel casserole with a coconut turmeric twist recipes are as follows:
Fennel:
Fennel is the star of this recipe. It has a unique flavor profile that pairs perfectly with the sweetness of the apples. Fennel is a great source of fiber, Vitamin C, and potassium. It is also known for its anti-inflammatory properties and can improve digestion
Apples:
Apples are a classic addition to any casserole recipe. They provide a sweet and slightly tart flavor that balances the savory fennel. Apples are loaded with antioxidants and fiber, making them a healthy addition to any diet.
Coconut milk:
Coconut milk provides a creaminess to the dish without adding any dairy. It is also low in carbohydrates and high in healthy fats, making it an excellent choice for a vegan diet. Coconut milk also contains lauric acid, which has been linked to numerous health benefits like improving heart health and brain function.
Turmeric:
Turmeric is a spice that is commonly used in Indian cuisine. It has a warm, earthy flavor and provides numerous health benefits, including reducing inflammation, improving brain function, and reducing the risk of heart disease.
Other ingredients:
Other ingredients include olive oil, onion, garlic, vegetable broth, salt, and black pepper.
Instructions
This recipe is easy to follow and can be made in under an hour. Here are the instructions:
Step 1:
Preheat the oven to 375℉(200℃) and grease a baking dish with olive oil.
Step 2:
Thinly slice one large onion and two cloves of garlic. Saute them in a pan with one tablespoon of olive oil until the onions are translucent.
Step 3:
Next, add the sliced fennel bulb, one teaspoon of turmeric, and one teaspoon of salt to the pan. Cook for five minutes until the fennel softens slightly.
Step 4:
Core and thinly slice three medium-sized apples. Add them to the pan with the fennel mixture, along with 1/2 cup of vegetable broth. Cook for five more minutes.
Step 5:
Transfer the fennel and apple mixture to the greased baking dish. Pour one can of coconut milk over the mixture, cover with foil, and bake for 25 minutes.
Step 6:
Remove the foil and bake for another 10-15 minutes until the top is golden brown and bubbling.
Conclusion
The apple fennel casserole with a coconut turmeric twist recipes is a perfect dish for a cozy winter evening. This recipe is healthy, flavorful, and easy to prepare, making it perfect for any cook- novice or experienced. The combination of fennel, apples, and coconut milk provides a unique flavor that is both savory and sweet, and the turmeric adds a warm and earthy depth to the dish. It's a must-try for anyone looking for a new vegan recipe or a unique way to incorporate fennel into their diet.