Best 13 Fennel Butter Recipes

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Fennel butter is a versatile and flavorful spread that can be used to enhance a wide variety of dishes. Made with fresh fennel, butter, and a few simple seasonings, this compound butter is easy to make and can be used to add a touch of anise-like flavor to everything from grilled meats and fish to roasted vegetables and pasta. Whether you're looking for a quick and easy way to add a pop of flavor to your next meal or you're searching for a unique and delicious gift, fennel butter is sure to please.

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

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER



Roasted Halibut with Saffron-Fennel Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)

Steps:

  • Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
  • Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
  • Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
  • Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

BAKED CHICKEN WITH FENNEL BUTTER



Baked Chicken with Fennel Butter image

Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

6 bone-in chicken breasts (about 3 lb)
1/4 cup butter or margarine, softened
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
  • Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 290, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

GRILLED OYSTERS WITH FENNEL BUTTER



Grilled Oysters with Fennel Butter image

A seasonal side dish or appetizer with fresh oysters and fennel.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Yield 24

Number Of Ingredients 7

1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24 unopened, fresh, live medium oysters

Steps:

  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  • In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  • Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  • Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g

FENNEL-DUSTED CHICKEN WITH BROWN BUTTER AND CAPERS



Fennel-Dusted Chicken with Brown Butter and Capers image

Provided by Paul Grimes

Categories     Chicken     Quick & Easy     Dinner     Pan-Fry     Capers     Butter     Orange Juice     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon fennel seeds, finely ground
4 chicken cutlets (about 1 1/2 pounds)
1/2 stick unsalted butter, divided
1 tablespoon vegetable oil
2 tablespoons drained capers, chopped
1/4 cup fresh orange juice

Steps:

  • Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
  • Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)
  • Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE



Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 whole red snapper, about 3 pounds, gills, gut and scales removed
Salt and freshly ground black pepper
2 heads fennel
6 sprigs thyme
2 sprigs oregano
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup water
1 lemon, juiced
1 tablespoon Pernod
Reserved fennel leaves, from above
6 tablespoons butter, in pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to high.
  • Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
  • Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
  • Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
  • Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
  • For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
  • When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
  • Serve the fish with some of the Pernod butter sauce and grilled fennel.

CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO



Chicken Breasts with Fennel-Mustard Butter and Radicchio image

Categories     Chicken     Fish     Mustard     Vegetable     Sauté     Low Carb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Fennel-mustard butter
1 tablespoon fennel seeds
1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
Chicken
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
4 anchovy fillets, chopped
4 cups thinly sliced radicchio
2 tablespoons drained capers

Steps:

  • For Fennel-mustard butter:
  • Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • For Chicken:
  • Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
  • Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.

BAKED SALMON WITH TARRAGON AND FENNEL-SEED BUTTER



Baked Salmon with Tarragon and Fennel-Seed Butter image

Categories     Fish     Bake     Low Carb     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter
2 tablespoons chopped fresh tarragon
4 teaspoons fennel seeds, crushed
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
6 6- to 7-ounce salmon fillets
6 very thin lemon slices
6 fresh tarragon sprigs

Steps:

  • Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. (Can be made 8 hours ahead. Cover; chill.)
  • Position rack in center of oven and preheat to 450°F. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs.

ROAST LEG OF LAMB WITH FENNEL BUTTER



Roast Leg of Lamb with Fennel Butter image

Categories     Lamb     Roast     Low Carb     Red Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Seasoned butter
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
Lamb
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
2 cups dry red wine
1 1/3 cups low-salt chicken broth
Fresh rosemary sprigs (optional)

Steps:

  • For seasoned butter:
  • Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For lamb:
  • Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
  • Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
  • Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
  • Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

FENNEL AND BUTTER BEAN SALAD



Fennel and Butter Bean Salad image

Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.

Provided by KeizerKitchen

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup canned butter beans, drained and rinsed
1 bulb fennel, cored and finely chopped
3 stalks scallions, sliced
¼ cup lemon juice
¼ cup olive oil
2 tablespoons chopped fresh dill
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine butter beans, fennel, and scallions in a bowl.
  • Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  • Refrigerate at least 1 hour before serving, or up to 1 day.

Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g

CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE



Cavatelli with Fennel Sausage, Brown Butter and Crispy Sage image

When winter isn't quite ready to shed its coat and enter spring, hearty, simple, stick-to-the-ribs meals are best. There's barely anything at the farmers market, so we turn to our pantries instead. What I love about this recipe is that you can use your favorite fennel sausage instead of making it from scratch. That brings the cooking time to 20 minutes, tops. I'm of the mind that brown butter improves anything and when mixed with fragrant sage and fennel, it's such a satisfying combination. You can try this recipe with any pasta you like, but I like the texture of the cavatelli best. Enjoy!

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 tablespoon olive oil
Fennel Sausage (recipe follows) or 1 1/2 pounds of your favorite fresh fennel sausage, casings removed and sausage crumbled into 1-inch pieces
3 tablespoons unsalted butter
15 sage leaves, chopped, plus whole fried leaves for garnish (optional)
1/2 cup dry white wine
10 ounces cavatelli pasta
2 ounces freshly grated Parmesan, for serving
1 1/2 pounds ground pork shoulder
1/2 teaspoon fresh thyme leaves, finely chopped
10 fresh sage leaves, finely chopped
2 teaspoons rosemary leaves, finely chopped
2 garlic cloves, roughly chopped
1 tablespoon fennel seeds, crushed
Pinch of crushed red pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil, then the sausage in batches, if necessary, to avoid overcrowding the skillet. Cook until the sausage is fully cooked, about 3 minutes per side. Remove the sausage to a plate and return the skillet to the heat.
  • Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta.
  • Meanwhile, add the butter and the chopped sage to the skillet and cook, stirring, until the butter is browned and smells nutty. Pour in the wine and cook until the alcohol has cooked off, scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 3 minutes. Return the sausage to the skillet, add the pasta and toss to coat. Sprinkle with the Parmesan and fried sage leaves and serve immediately.
  • Combine all of the ingredients in a large bowl. Mix together with your hands until well combined. Gently roll the mixture into 1 inch balls and set aside on a rimmed baking sheet lined with wax paper. Refrigerate until ready to use, for up to 4 days.

STEAMED SALMON STEAKS WITH LEMON BUTTER AND FENNEL



Steamed Salmon Steaks with Lemon Butter and Fennel image

Salmon steaks are seasoned with fennel seed, steamed to flaky perfection, and topped with a rich lemony butter sauce in this quick and easy recipe for two.

Provided by Danusia

Time 20m

Yield 2

Number Of Ingredients 6

2 (6 ounce) salmon steaks
salt and ground black pepper to taste
2 teaspoons fennel seeds
1 medium lemon
3 ½ tablespoons butter
fresh fennel fronds to taste

Steps:

  • Season salmon steaks with salt and pepper, then sprinkle with fennel seeds. Slice 1/2 of the lemon and juice the remaining half; set both aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add salmon steaks, cover, and steam until fish flakes easily with a fork, about 8 minutes.
  • While the salmon is cooking, melt butter in a saucepan over medium-low heat. Remove from the heat and stir in lemon juice.
  • Remove salmon from the steamer. Remove and discard skins, and arrange salmon on a plate. Pour lemon butter over top and decorate with fennel fronds and lemon slices.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 6.4 g, Cholesterol 125.5 mg, Fat 26.2 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 222.4 mg

ROASTED OR GRILLED VEGETABLES WITH FENNEL AND WALNUT BUTTER



Roasted or Grilled Vegetables With Fennel and Walnut Butter image

This can be done on a grill or in the oven, simple sprouts with olive oil and pepper, fresh fennel, pre-chopped walnuts and butter. Nothing more. Twenty (20) minutes and ready to serve. Now don't make this just because you hate brussels sprouts. This is great with asparagus, beans, cauliflower, or even kale. And if you don't like fennel, switch to a onion or shallots. This is a great simple dish.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout (you could also use green beans, asparagus, cauliflower)
1 cup fennel bulb, thin sliced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup butter
1/8 cup ground walnuts (very fine ground)

Steps:

  • Vegetables -- Mix the vegetables and fennel with the olive oil, salt and pepper and toss well.
  • Bake -- on a foil lined baking or cookie sheet at 450 for 12-20 minutes until golden brown. Add to a small bowl and cover.
  • Butter -- Mix the butter in a measuring cup and add the nuts and mix well. Now toss the melted butter with the roasted sprouts and fennel. Toss well to coat. Add any additional seasoning if necessary.
  • Now -- clean up. Melt the butter and nuts in the bowl you use to serve the sprouts in, one less dish. Very easy simple dish. But try this with other vegetables. Also, don't be afraid to try macadamia nuts with snap peas or pecans with butternut squash. Many different combinations you can use.
  • Option: Sometimes will crumble a little blue cheese or goat cheese over the top which is really good.

FENNEL BUTTER



Fennel Butter image

This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.

Provided by AlaskaPam

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup butter
6 teaspoons fennel seeds
1 garlic clove, peeled and chopped
1 lemon
salt, to taste
pepper, to taste

Steps:

  • Melt the butter in a small pan. Add the fennel seeds and cook for 1 minute. Add the garlic, stirring so garlic doesn't burn, and cook for 1 minute.
  • Squeeze the juice of the lemon into the pan and stir, cooking for another minute. Add salt and pepper to taste.

Tips:

  • Choose the freshest fennel possible. Look for bulbs that are firm and have no blemishes. The fronds should be bright green and perky.
  • Trim the fennel before using. Cut off the root end and any tough outer leaves. Then, cut the bulb in half lengthwise and remove the core.
  • Fennel can be cooked in a variety of ways. It can be roasted, grilled, sautéed, or braised. It can also be eaten raw, in salads or slaws.
  • Fennel has a sweet, anise-like flavor. It pairs well with other sweet ingredients, such as citrus fruits, apples, and pears. It also pairs well with savory ingredients, such as garlic, onions, and meats.
  • Fennel is a good source of vitamins and minerals. It is a good source of vitamin C, potassium, and fiber.

Conclusion:

Fennel is a versatile and delicious vegetable that can be enjoyed in a variety of ways. It is a good source of vitamins and minerals, and it has a sweet, anise-like flavor that pairs well with both sweet and savory ingredients. If you are looking for a new vegetable to try, fennel is a great option.

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