Best 3 Fresh Fennel Medley Recipes

With its sweet and subtly spicy flavor, fresh fennel medley is a versatile vegetable that can be used in a variety of dishes. This versatile vegetable can be used to create a delightful array of dishes, from salads and soups to pasta and stir-fries. Whether you're looking for a light and refreshing side dish or a hearty main course, there's a recipe out there that's perfect for you.

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

FRESH FENNEL MEDLEY

Fresh Fennel Medley image

Make and share this Fresh Fennel Medley recipe from Food.com.

Provided by Dancer

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium fennel bulb, plus feathery top (10 ozs.)
1 tablespoon olive oil
1 sweet onion, cut into thin wedges
2 plum tomatoes, chopped
1/4 teaspoon salt
1 pinch fresh ground pepper

Steps:

Trim long stalks from fennel down to the bulb.
Chop and reserve 2 tablespoons of feathery greens from stalks.
Slice bulb into thin strips.
Prepare a medium skillet with cooking spray.
Heat oil in skillet; saute fennel strips and onion until fennel is crisp-tender, about 8 to 10 minutes.
Stir in tomatoes, salt and pepper.
Garnish with chopped fennel greens.

FRESH GARDEN MEDLEY

Fresh Garden Medley image

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium carrot, cut into strips
1/2 medium sweet red pepper, cut into strips
4 teaspoons butter
1 large zucchini, cut into strips
1 medium yellow summer squash, cut into strips
1-1/2 teaspoons minced fresh parsley
4 teaspoons prepared Italian salad dressing
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SPRING VEGETABLE MEDLEY

Spring Vegetable Medley image

Categories Side Low Fat Vegetarian Low Cal Low/No Sugar Asparagus Fennel Carrot Spring Healthy Tarragon Bon Appétit

Yield Serves 6

Number Of Ingredients 6

Ingredients

6 ounces trimmed baby carrots, peeled
1 pound asparagus, trimmed, cut into 4-inch lengths
1 large fennel bulb, thinly sliced
8 ounces sugar snap peas, stringed
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon

Steps:

Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

Tips:

Choose the right fennel: Look for bulbs that are firm and have no blemishes. The fronds should be bright green and fragrant.
Prepare the fennel: Trim the root end and the feathery fronds. Cut the bulb in half lengthwise and remove the tough core.
Slice the fennel thinly: This will help it cook evenly and release its flavor.
Use fennel in salads: Fennel's anise-like flavor pairs well with citrus fruits, apples, and nuts. It also adds a nice crunch.
Roast fennel: Roasting brings out fennel's natural sweetness. Toss the fennel with olive oil, salt, and pepper, and roast at 425 degrees Fahrenheit for 20-25 minutes.
Sauté fennel: Sautéed fennel is a quick and easy side dish. Heat some olive oil in a pan over medium heat. Add the fennel and cook until softened, about 5-7 minutes.
Add fennel to soups and stews: Fennel's flavor is a great addition to soups and stews. Add it during the last few minutes of cooking so that it doesn't overcook.

Conclusion:

Fennel is a versatile vegetable that can be used in a variety of dishes. Its anise-like flavor pairs well with many other ingredients, and it can be cooked in a variety of ways. Whether you're roasting it, sautéing it, or adding it to a salad, fennel is sure to add a delicious and unique flavor to your meal.

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