Best Braised Fennel With Tomatoes Thyme Recipes

ROASTED FENNEL WITH TOMATOES

Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

BRAISED FENNEL WITH TOMATOES & THYME

Braised Fennel With Tomatoes & Thyme image

Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.

Provided by katew

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

600 g baby fennel or 1 large fennel bulb, top and base trimmed
350 g tomatoes, cut into 5 mm slices
4 sprigs fresh thyme
salt and pepper
1 cup chicken stock
1 1/2 cups grated gruyere cheese

Steps:

Cut fennel long ways into 1 cms thick slices.
Place slices in heavy based fry pan.
Arrange tomato slices on top.
Scatter over thyme sprigs, season with salt and pepper.
Pour over chicken stock and bring to boil.
Cover with lid or seal with foil.
Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
Remove pan from heat, remove lid or foil, sprinkle with cheese.
Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

ROMAN-STYLE BRAISED FENNEL

Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL

Braised Lamb Shoulder with Thyme, Carrots, and Fennel image

Provided by Christian Etchebest

Categories Lamb Braise Dinner Fennel Carrot Spring Thyme Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
3 tablespoons butter
2 tablespoons olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled, cut horizontally in half
8 large fresh thyme sprigs
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
1 bay leaf

Steps:

Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL

Braised Lamb Shanks with Tomato and Fennel image

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 15

Ingredients

4 1 1/2-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced 1/4 inch thick
1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium canned chicken stock
1 twenty-eight-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced 1/4 inch thick

Steps:

Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.