Best 8 Braised Fennel With Tomatoes Thyme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Braised fennel with tomatoes and thyme is a flavorful and versatile dish that can be enjoyed as a main course or side dish. The combination of sweet fennel, tangy tomatoes, and aromatic thyme creates a taste experience that is both satisfying and refreshing. Whether you are a seasoned cook or a beginner, this dish is sure to impress with its ease of preparation and its delightful flavor.

Here are our top 8 tried and tested recipes!

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

BRAISED FENNEL



Braised Fennel image

I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic clove, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover

Steps:

  • Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
  • In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
  • Add fennel garlic, thyme, and toss to coat with butter.
  • Season with salt and pepper, to taste.
  • Add wine and chicken stock.
  • Bring mixture to a boil, reduce heat to a simmer and cover.
  • Braise for 15 to 20 minutes, or until vegetables are tender.
  • Stir in remaining tablespoon butter.
  • Reseason with salt and pepper, to taste.

BRAISED FENNEL WITH TOMATOES & THYME



Braised Fennel With Tomatoes & Thyme image

Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

600 g baby fennel or 1 large fennel bulb, top and base trimmed
350 g tomatoes, cut into 5 mm slices
4 sprigs fresh thyme
salt and pepper
1 cup chicken stock
1 1/2 cups grated gruyere cheese

Steps:

  • Cut fennel long ways into 1 cms thick slices.
  • Place slices in heavy based fry pan.
  • Arrange tomato slices on top.
  • Scatter over thyme sprigs, season with salt and pepper.
  • Pour over chicken stock and bring to boil.
  • Cover with lid or seal with foil.
  • Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
  • Remove pan from heat, remove lid or foil, sprinkle with cheese.
  • Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES



Braised Fish with Fennel, Tomatoes and Olives image

Categories     Fish     Herb     Tomato     Bake     Quick & Easy     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
  • Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
  • Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

BRAISED FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

ROASTED FENNEL WITH THYME



Roasted Fennel with Thyme image

Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 large fennel bulbs, trimmed and cut into 8 wedges each
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
Coarse salt
1/4 teaspoon freshly ground pepper
Juice of 1 lemon

Steps:

  • Preheat oven to 400 degrees.Toss together fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread fennel mixture into a single layer on a rimmed baking sheet. Roast fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with lemon juice; season with salt.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL



Braised Lamb Shoulder with Thyme, Carrots, and Fennel image

Provided by Christian Etchebest

Categories     Lamb     Braise     Dinner     Fennel     Carrot     Spring     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
3 tablespoons butter
2 tablespoons olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled, cut horizontally in half
8 large fresh thyme sprigs
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
1 bay leaf

Steps:

  • Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
  • Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
  • Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL



Braised Lamb Shanks with Tomato and Fennel image

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 15

4 1 1/2-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced 1/4 inch thick
1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium canned chicken stock
1 twenty-eight-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced 1/4 inch thick

Steps:

  • Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
  • Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
  • Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.

Tips:

  • Choose firm, white fennel bulbs with no blemishes or bruises.
  • Trim the fennel bulbs, removing the tough outer leaves and the feathery tops.
  • Cut the fennel bulbs into thin slices or wedges.
  • Use a variety of tomatoes for a more flavorful dish, such as Roma, cherry, or heirloom tomatoes.
  • Fresh thyme is best for this recipe, but dried thyme can be used in a pinch.
  • Add a pinch of red pepper flakes for a little heat.
  • Serve braised fennel with roasted chicken, grilled fish, or pasta.

Conclusion:

Braised fennel with tomatoes and thyme is a delicious and versatile dish that can be served as a side dish or main course. The fennel is soft and flavorful, the tomatoes are juicy and sweet, and the thyme adds a touch of herbaceousness. This dish is easy to make and is sure to impress your family and friends.

Related Topics