Read about our approach to external linking. The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs The flavor is amplified with fennel seed, garlic, peperoncino and rosemary, and a little olive oil Yotam Ottolenghi Ottolenghi Recipes Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. Dinner / Lunch / Recipes / Starters / Vegetarian Super Easy Roast Carrot & Fennel Soup. All that time indoors provides many opportunities for cooking – but also for making culinary mistakes. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Chop reserved fennel tops and use to garnish each serving. Mix in the cumin, then add in the parsnip and fennel, stirring well. Stir in the cream and leave to cool. Tangy fennel & rocket salad. Melt the butter in a large, wide-based pan over a gentle heat. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Cook for a further minute, then process with a hand-held blender until smooth. Stir in celery-fennel mixture. Trim the dry ends of the fennel and cut into wedges, setting any frondy leaves aside for later. Fennel gratin. Fresh tagliatelle with cherry tomato and basil sauce. Cool slightly, then blend until smooth using a hand or jug blender. allrecipes.co.uk/recipe/12267/courgette-and-fennel-soup.aspx Lower the heat, cover the pan with a lid and continue to cook for about 8–10 minutes until tender. Season with pepper and salt. To serve, pour the soup into a serving bowl. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Reheat gently over a low heat. Add the new potatoes and fennel and sauté for 2-3 minutes. Add the shallots and fennel and fry over a high heat for about 2–3 minutes. When it's warm, drizzle in 1 tbsp olive oil. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. If necessary, gently reheat the soup before serving. Mash potatoes right in the broth mixture in the saucepan with a masher. Cook for about 10-15 mins, until everything is completely tender. How to cook fennel Cut into very thin slices for salads (a mandolin is good for this). Add the stock and bring to the boil. Boil or steam (up to 20 mins for a whole head, or up to 12 mins for wedges). https://www.riverford.co.uk/recipes/view/recipe/cream-of-fennel-soup Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Add it to salads, use it in our epic sausage and fennel pasta bake or discover its subtle flavour in this white wine chicken one-pot. March 18, 2020 by Diane Darrow . Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add the chopped fennel and stock and bring to the boil. Add the sliced Add the stock and bring to the boil. … Add the spinach to the pan and season with salt and freshly ground black pepper. Read about our approach to external linking. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Remove saucepan from heat and add basil and parsley. 150ml/¼ pint hot chicken stock (vegetarians can substitute. Heat the mixture for 15 minutes, stirring regularly so the soup doesn’t boil. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Amid the ever-increasing coronavirus threat, Tom and I are mostly spending the days in our apartment, venturing out only briefly for fresh air and fresh produce. A delicious, spicy blend packed full … https://www.thevegspace.co.uk/recipe-fennel-soup-with-peas-lemon Add the chopped fennel and stock and bring to the boil. Method Heat the butter in a pan and gently fry the shallot until softened but not coloured. In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes.Add fennel. 1,074 ratings 4.6 out of 5 star rating. Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Add the new potatoes and fennel and sauté for 2-3 minutes. https://www.epicurious.com/recipes/food/views/carrot-fennel-soup-350600 Heat the olive oil in a saucepan and gently fry the onion and garlic until soft. Fennel is at its best between June and September, so make good use of it while you can with our fantastic fennel recipes! 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