Best Braised Fennel With Carrots And Potatoes Recipes

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BRAISED CARROTS AND FENNEL



Braised Carrots and Fennel image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives

Steps:

  • Slice the carrots 1/2-inch thick on an angle.
  • Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
  • Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

BRAISED FENNEL AND POTATOES



Braised Fennel and Potatoes image

Categories     Onion     Potato     Side     Braise     Vegetarian     Quick & Easy     Fennel     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

1 large fennel bulb (sometimes called anise) with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water

Steps:

  • Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
  • Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
  • Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

ROASTED POTATOES, CARROTS, AND FENNEL



Roasted Potatoes, Carrots, and Fennel image

Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4-1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 425.
  • In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
  • Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5

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