Braised fennel and potatoes is a classic dish that is both comforting and flavorful. The fennel adds a subtle sweetness and anise flavor to the dish, while the potatoes provide a hearty base. This dish can be served as a main course or as a side dish. It is also a great way to use up leftover fennel or potatoes. If you are looking for a simple and delicious dish to try, braised fennel and potatoes is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
BRAISED FENNEL AND POTATOES
Categories Onion Potato Side Braise Vegetarian Quick & Easy Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
- Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
MICHAEL SYMON'S BRAISED CHICKEN FENNEL AND POTATOES
Steps:
- # instructions Heat oven to 350 degrees # step 2 ingredients 3 tablespoons Extra Virgin Olive Oil 4 Chicken Thighs with Legs attached Salt and Pepper to taste instructions Heat a large Dutch oven over medium high heat and add the olive oil. Season the chicken with salt and pepper and add to the hotpot. Sear the chicken until golden brown on both sides, about 2 minutes per side. Remove the chicken from the pot and pour out a little of the excess fat. # step 3 ingredients 1 Red Onion (wedges) 8 New Potatoes (halved) 4 Cloves Garlic 1/2 bulb Fennel (wedges) 1 bunch Thyme (leaves only) 1 teaspoon Red Pepper Flakes 1 cup White Wine 2 cups Water 1 Bay Leaf instructions Add the onions, potatoes, and fennel. Michael tip: if you don't like fennel you can use celery. Cook for another 2 minutes. Deglaze with the wine and add the chicken back to the pot. Add the garlic, thyme and chili flakes. Pour over the water and add the bay leaf and a couple more sprigs of thyme. Cover and place in the oven until the chicken is tender, about 30-45 minutes. Michael tip: this is a quick braise but you can do the process with a brisket but it will take 3-4 hours. # step 4 ingredients Zest 1 Orange Drizzle of Olive Oil 2 springs of Thyme instructions Remove pot from oven when chicken is fully cooked. Finish dish with orange zest and juice, two sprigs of thyme and a drizzle of olive oil. # step 5 instructions Serve with crusty bread.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have a bright white color. Avoid bulbs that are bruised or have yellow or brown spots.
- Trim the fennel properly: Cut off the root end and the feathery tops of the fennel. Then, slice the bulb in half lengthwise and remove the core.
- Use a heavy pot: A heavy pot will help to evenly distribute the heat and prevent the fennel and potatoes from burning.
- Don't overcrowd the pot: Make sure there is enough room in the pot for the fennel and potatoes to cook evenly. If the pot is too crowded, the vegetables will steam instead of braising.
- Use a flavorful braising liquid: The braising liquid will add flavor to the fennel and potatoes. You can use a variety of liquids, such as chicken broth, vegetable broth, or white wine.
- Cook the fennel and potatoes until they are tender: The fennel and potatoes should be cooked until they are tender but still hold their shape. This will usually take about 30 minutes.
- Serve the fennel and potatoes immediately: The fennel and potatoes are best served immediately after they are cooked. You can garnish them with fresh herbs, such as parsley or chives.
Conclusion:
Braised fennel and potatoes is a simple but delicious dish that is perfect for a weeknight dinner. The fennel and potatoes are braised in a flavorful liquid until they are tender and flavorful. This dish is also very versatile. You can add other vegetables, such as carrots or celery, to the pot. You can also use a different type of braising liquid, such as red wine or apple cider. No matter how you make it, braised fennel and potatoes is a surefire hit.
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