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6 medium fennel bulbs - suggestions on what to make with them?
- Thread starter tess
- Start date
They're great roasted! Here's one of my favorite pasta recipes that uses roasted fennel and
other vegetables. I've made it countless times.
I cut the garlic cloves on one end, so they don't explode in the oven - Don't ask!
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I used 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I made them thinner so they would cook through)
1 red onion, cut into 1/2-inch wedges (I used 1 large)
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I used low sodium chicken broth)
2 cups grated Parmesan cheese (I used Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F.
Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. (I used two large baking sheets lined with foil). Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (This usually takes longer, about 20 minutes).
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
from Bon Appétit -July 1999
Too Busy To Cook?
http://www.epicurious.com/recipes/food/views/101816
other vegetables. I've made it countless times.
I cut the garlic cloves on one end, so they don't explode in the oven - Don't ask!
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I used 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I made them thinner so they would cook through)
1 red onion, cut into 1/2-inch wedges (I used 1 large)
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I used low sodium chicken broth)
2 cups grated Parmesan cheese (I used Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F.
Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. (I used two large baking sheets lined with foil). Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (This usually takes longer, about 20 minutes).
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
from Bon Appétit -July 1999
Too Busy To Cook?
http://www.epicurious.com/recipes/food/views/101816
steve2-in-la
Well-known member
You don't even have to cook them. When they're fresh, shave the bulbs as finely as possible
then dress with salt, pepper, lemon juice, extra virgin olive oil and some of the feathery leaves. And eat.
This is a very refreshing salad and goes well with spicy foods and particularly seafood. It's especially good on a hot salami panini. Mmmmm.
then dress with salt, pepper, lemon juice, extra virgin olive oil and some of the feathery leaves. And eat.
This is a very refreshing salad and goes well with spicy foods and particularly seafood. It's especially good on a hot salami panini. Mmmmm.
Tess, this soup is wonderful. Roasted Tomato and Fennel Soup
If you leave out the cream, it also freezes well and would be a welcome treat in the fall.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=2804
If you leave out the cream, it also freezes well and would be a welcome treat in the fall.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=2804