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Arlene’s Favorite Fennel Recipes©
By: Arlene Wright Correll
Fennel is often used in meat recipes, especially sausage and it is often misunderstood and really not part of the American Cuisine or diet.
When I lived in Australia in 1984 I dined with some folks that served me the greatest Fennel and White Bean Stew and they shared their recipe with me.
Fennel and White Bean Stew
1 large bulb fennel
6 cloves garlic, chopped
1 large (28-ounce) can great northern or cannellini beans, rinsed and drained
2 cups vegetable broth, divided
1 tsp. dried rosemary, crushed
1 1/2 tsp. oregano
salt to taste
freshly ground pepper, to taste
4 small zucchini, cubed (you can substitute carrots, but if you do, put then in with the fennel to cook)
4 ounces mushrooms, sliced
Directions:
1. Prepare the fennel by removing the stalks and leaves (save them for another use). Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom). Cut each half into thin wedges, top to bottom.
2. Brush or spray a large pot with olive oil. Heat it, and add the fennel. Sauté for about 3 minutes and then add the garlic and sauté for another 2 minutes. Add the beans, 1 cup of vegetable broth, and all seasonings. Turn the heat to low and simmer for 15 minutes.
3. Add the other cup of vegetable broth, the zucchini, and the mushrooms. Cover and simmer another 10 minutes, or until the zucchini is tender but not overcooked. Serve in bowls alone or over brown rice or other grain.
The last time I was in Tuscany I enjoyed this great meal.
Potato and Fennel Gratin
3 large fennel bulbs cut in half lenghtwise, core and slice thinly
salt and pepper.
4 pounds of small red potatoes or Yukon Gold (You can use half and half) sliced thin
1 cup dry bread crumbs
1 & ½ cup vegetable broth
1 & ½ tbsp Extra Virgin Oil Oil (EVO)
Directions:
1. Using a large, deep skillet heat 1 tbsp EVO and add fennel, cover and cook over med. Heat for about 6 mins. Or until fennel is wilted.
2. Uncover and cook for until soft and caramelized, stirring occasionally for about 12 minutes. Season with salt and pepper and set aside.
3. In a small bowl add your bread crumbs and remaining EVO
4. Season with salt and pepper and set aside.
5. Preheat oven to 350° F and spray a 13 x 9" baking dish with one of your favorite sprays.
6. Spread 1/3 of the sliced potates in an even layer in the baking dish, season lightly with salt and pepper and top with 1/3 of the fennel. Repeat this layering, seasoning and ending up with the fennel.
7. Gently pour the stock over the layers so not to dislodge the fennel. Re-arrange fennel if you do.
8. Cover the dish with foil and bake for 1 hour or until the potatoes are tender.
9. Remove the foil and cover with the bread crumbs and continue baking for an additional 30 minutes or until the bread crumbs are golden brown.
10. Remove from the oven and let it sit for 10 minutes before cutting.
• This is a great dish to make ahead and then set in the refrigerator and rewarm at 350° F for 30 minutes. This recipe will serve 10. Note you may want to put a cookie sheet under this dish as it gets quite bubbly sometimes.
Author Resource:-> For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, "All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site."
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