Best Confit Fennel With Capsicum And Tomato Recipes

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CONFIT FENNEL WITH CAPSICUM AND TOMATO



Confit Fennel With Capsicum and Tomato image

Similar to Zaar's many fennel gratin recipes, but the fennel is cooked in the somewhat spicy sauce in the oven, and the flavours contrast well. Have to admit it originally started with some leftover soup....

Provided by Surfsider

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

6 fennel bulbs
1 onion
1 bulb of garlic
2 tomatoes
2 red capsicums (bell peppers)
6 anchovy fillets
1 teaspoon capers
6 mint leaves
2 tablespoons olive oil
1 cup chicken stock
salt & pepper
2 ounces parmesan cheese, freshly grated

Steps:

  • Peel and seed the tomato, chop the capsicum and finely chop the onion and garlic.
  • Melt the onion and garlic in half the olive oil until they are soft and slightly golden.
  • Fry the capsicum slowly with the onions and garlic until it is well cooked and tender.
  • Add the chopped onion and cook it till soft.
  • Add chopped anchovy fillets, capers and mint and stir together.
  • Allow to cool, then blend this mixture with the chicken stock.
  • Heat the oven to 180 degrees.
  • Oil a gratin dish with the remaining olive oil.
  • Cut the fennel bulbs in half and then into slices. Cut head to tail, not across, and you will be able to re-assemble each half-bulb face down in the gratin dish.
  • Pour the capsicum-tomato-stock mixture over and around the fennel. Add salt and pepper to taste.
  • Cover with aluminium foil and bake for 1 hour or until the fennel is soft but not completely cooked.
  • Remove the foil and cook a further 15 minutes till the sauce has thickened.
  • When the sauce is thick, top the fennel with the grated parmesan and return to the oven until the fennel is tender and the parmesan has melted.

Nutrition Facts : Calories 208.8, Fat 8.8, SaturatedFat 2.5, Cholesterol 12.9, Sodium 488.5, Carbohydrate 26.4, Fiber 8.9, Sugar 4.3, Protein 9.9

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)



Roasted Fennel with Tomatoes (Italian Style) image

Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.

Provided by Edyta

Categories     Side Dish

Number Of Ingredients 5

3 bulbs Fennel
2 boxes Cherry Tomatoes (Each is 1 US Dry Pint)
1/3 cup Olive Oil (Extra Virgin)
1 teaspoon Salt
1/2 teaspoon Freshly Grounded Black Pepper

Steps:

  • Preheat the oven to 375F.

Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving

FENNEL AND FINGERLING CONFIT



Fennel and Fingerling Confit image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 pound small fingerling potatoes
1 bulb fennel, cut into 1/4-inch wedges
1 small red onion, cut into 1/2-inch rings
3 cloves garlic, smashed
1 small thyme bundle
4 bay leaves
1 quart extra-virgin olive oil
Kosher salt
1 bunch chives, finely chopped

Steps:

  • In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
  • Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
  • Season the veggies with more salt if needed and garnish with the chives. Serve hot.

TOMATO FENNEL SALAD



Tomato Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
  • Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams

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