Best 8 Braised Fennel And Parsnips Recipes

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Braised fennel and parsnips is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fennel and parsnips are braised in a mixture of white wine, broth, and herbs, which infuses them with flavor. The resulting dish is tender and flavorful, with a slightly sweet and savory taste. This article will provide you with a recipe for braised fennel and parsnips, as well as some tips for making the dish even more delicious.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE-BRAISED CARROTS & PARSNIPS



Orange-Braised Carrots & Parsnips image

Provided by Ina Garten

Categories     side-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 pound carrots, with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil
6 sprigs fresh thyme, tied with kitchen string
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 275 degrees F.
  • Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
  • Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
  • Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

BRAISED FENNEL WITH PARMESAN



Braised Fennel With Parmesan image

Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.

Provided by Chef Kate

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter (or olive oil or a combo, plus extra for greasing the baking dish)
2 -3 bulbs fennel, trimmed
salt and pepper
1/2 cup dry white wine
1/3 cup parmesan cheese, freshly grated
parsley (and or or fennel greens)

Steps:

  • Preheat the oven to 325°F
  • Rub a baking dish large enough to hold the fennel in a single layer with butter.
  • Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
  • Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
  • Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
  • Serve garnished with chopped fennel greens or parsley.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN



Braised Fennel With Meyer Lemon and Parmesan image

Provided by Jill Santopietro

Categories     easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 fennel bulbs, fronds attached
Extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chicken broth
Grated rind and juice of 1 Meyer lemon
Sliced Parmesan cheese

Steps:

  • Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
  • Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
  • Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
  • Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

SKILLET-BRAISED FENNEL



Skillet-Braised Fennel image

Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 medium bulbs fennel
1 1/2 tablespoons unsalted butter
1 teaspoon sugar
1 or 2 cloves garlic, sliced thin
1/4 cup fresh orange juice
1 cup water
Salt and freshly ground pepper
Flat-leaf parsley leaves, as garnish

Steps:

  • Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
  • Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
  • Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

PARSNIP FENNEL PURéE



Parsnip Fennel Purée image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Fennel     Parsnip     Fall     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 3

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
1/2 tablespoon unsalted butter

Steps:

  • In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

BRAISED FENNEL WITH PARMESAN



Braised Fennel With Parmesan image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 2h15m

Yield Four servings

Number Of Ingredients 5

4 medium-size fennel bulbs, trimmed and halved lengthwise
2 cups chicken broth, homemade or low-sodium canned
1 teaspoon olive oil
Freshly ground pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.
  • Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil. Season the fennel with pepper and brush with the broth mixture. Sprinkle with the Parmesan and broil until browned, about 2 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 11 grams

BRAISED FENNEL AND POTATOES



Braised Fennel and Potatoes image

This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 pound small potatoes
1 medium bulb fennel
2 tablespoons olive oil
3/4 cup chicken broth
Salt and pepper
Lemon wedges

Steps:

  • Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

BRAISED FENNEL WITH ONIONS AND PEPPERS



Braised Fennel With Onions and Peppers image

A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Provided by justcallmetoni

Categories     Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1/2 cups sliced onions (half moons)
1 cup red bell pepper, strips
3/4 cup fat free chicken broth or 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon fresh coarse ground black pepper
1 -2 garlic clove, minced
2 -3 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel leaves

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
  • Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
  • Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

Tips:

  • Choose the right fennel and parsnips. Look for fennel bulbs that are firm and white, with no blemishes. Parsnips should be smooth and free of blemishes, with a firm texture.
  • Trim the fennel and parsnips. Remove the tough outer leaves from the fennel and trim the root end. Peel the parsnips and cut them into 1-inch pieces.
  • Sear the fennel and parsnips. This will help to caramelize the vegetables and give them a nice flavor. Heat a large skillet over medium-high heat and add the fennel and parsnips. Cook, stirring occasionally, until the vegetables are browned on all sides.
  • Add the braising liquid. The braising liquid will help to tenderize the vegetables and add flavor. To the skillet, add the chicken broth, white wine, thyme, bay leaves, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
  • Serve the braised fennel and parsnips. The vegetables can be served on their own or with a side of rice, pasta, or potatoes. They can also be used as a topping for grilled or roasted meats.

Conclusion:

Braised fennel and parsnips is a simple but delicious dish that is perfect for a weeknight meal. The vegetables are tender and flavorful, and the braising liquid adds a rich and savory flavor. This dish can be served on its own or with a side of rice, pasta, or potatoes. It can also be used as a topping for grilled or roasted meats.

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