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Fennel

Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S

FANTASTIC FENNEL RECIPES


FENNEL FANTASIA by Chef Dan LaVelle; Rancho Murieta Country Club

Ingredients

1 Butternut Squash (peel, remove seeds, trim into 1/2" cubes, blanch)

2 Fennel bulbs (wash, cut into julienne strips, save tops for garnish)

2 Red Bell Peppers (remove seeds, cut into julienne strips)

1 cup Corn kernels

3 clove Garlic (minced)

1/4 lb Brown Sugar

1/3 lb Butter

1/8 cup Sherry Vinegar (or Dry Sherry)

Pinch Nutmeg

to taste Salt & Pepper

Optional

1/4 cup Craisens (sweetened dried cranberries)


Instructions

  • After blanching butternut squash, drain until dry

  • Melt half of the butter in a skillet, saute squash and corn kernels

  • Melt half of the butter in another skillet, saute garlic and fennel. Add salt and pepper to taste. After a minute or so, add red bell peppers and finish the saute.

  • In squash and corn skillet, add brown sugar and nutmeg

  • You can add more butter in either skillet if you like.

  • Mix both skillets into a serving dish. (At this point, you can add the Craisens) Sprinkle with sherry, then garnish using the feathery tops of the fennel.


NOTE: To serve as a cold salad, substitute Olive Oil instead of butter.


BRAISED FENNEL

Ingredients

2 lb Fennel bulbs (washed and cut in half)

4 TBS Butter

1 TBS Olive Oil

1/2 cup Parmesan Cheese (freshly grated)

1/4 cup Almonds (sliced)

to taste salt and pepper

Instructions

  • Cook the Fennel bulbs in a large saucepan of boiling water, until softened but not mushy. Drain well. Preheat the oven to 400 degrees.

  • Cut the Fennel bulbs lengthwise into four or six pieces. Place them in a buttered baking dish.

  • Dot with butter and drizzle with olive oil. Sprinkle with Parmesan Cheese. Season with salt and pepper. Bake until cheese is golden brown, about 20 minutes.

  • In the last 5 minutes of baking, sprinkle the sliced almonds on top. Finish the cooking.

  • You can garnish with the tops of the feathery ferns and serve immediately.


NOTE: You can finely chop some ham, and sprinkle over the Fennel before topping with the Parmesan cheese.