9178 braised fennel and endive Recipes

fennel bulbs or 4 -6 large bulbs, quartered, extra virgin olive oil, garlic, finely chopped, red pepper flakes, salt and pepper

fennel bulb, butter, garlic, crushed and sliced, carrots, sliced, onion, halved and sliced, potatoes, peeled and sliced, ground fennel, salt, pepper, chicken stock, wine

fennel bulb (sometimes called anise) with fronds, onion , halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups), black pepper, salt, extra-virgin olive oil, red boiling potatoes, water

fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds, extra-virgin olive oil, salt, black pepper, reduced-sodium chicken broth, water

fennel bulbs, trimmed, halved, and cut in to 1/2 inch wedges (small, leaves reserved), lemon , juice squeezed and zest cut into 1 1/2 inch strips, kosher salt, whole black peppercorn, whole coriander seed (optional), white wine, low sodium chicken broth

fennel bulb, with fronds (sometimes called anise), onion , halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups), black pepper, salt, extra virgin olive oil, red boiling potato, water

fennel bulbs, each cut into 8 wedges (about 1 1/2 lb), olive oil, sugar, fat-free , less-sodium chicken broth, grated orange rind, fresh orange juice (about 1 orange), sherry vinegar, salt, freshly ground black pepper, chopped fennel fronds

fennel bulbs, trimmed, halved, and cut into 1/2-inch wedges (leaves reserved), lemon , juice squeezed and zest cut into 1 1/2-inch strips, kosher salt, whole black peppercorns, whole coriander (optional), white wine, low-sodium chicken broth

fennel, extra virgin olive oil, chicken or vegetable stock, tomato paste, white wine vinegar, lemon juice, garlic chopped, red pepper flakes, bay leaves, thyme, kalamata olives chopped, instant polenta, chicken or vegetable stock, whole milk, butter, ear fresh corn kernels (optional)

belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs), butter, sugar, fresh lemon juice, low sodium chicken broth, dried herbs (oregano, basil, rosemary or marjoram), chopped fresh parsley, pepper

clarified butter, heads endive, onion, small dice, stalks celery, small dice, carrot, small dice, thyme, chicken stock, whole butter

whole heads of belgian endive, trimmed and cored, butter, juice of 1/2 lemon , about 1 to 1 1/2 tbsp, chicken or beef broth, salt, fresh pepper to taste, sugar, preparation

heads belgian endive (about 1/2 lb), olive oil, garlic cloves, thinly sliced, fennel bulbs, halved lengthwise, canned vegetable broth, salt, pepper, fennel fronds (optional)

braised baby fennel, dozen very small fennel bulbs, or 4 to 6 larger bulbs, quartered, extra-virgin olive oil, garlic, finely chopped, salt-packed anchovy fillets, rinsed, drained, and chopped, red pepper flakes, salt and pepper

fennel bulbs, large, quartered (or 1 dozen very small baby bulbs), extra virgin olive oil, garlic cloves, anchovy fillets, coarsely chopped, dried red chili pepper, chopped, fresh ground black pepper , to taste

fennel bulbs, salt, plus more for sprinkling, sugar, saffron pistils, fresh grapefruit, juiced, fresh orange, juiced, extra-virgin olive oil, jack fish or red snapper fillets, on the skin (6 oz each), freshly ground black pepper

this is the basic method, butter, sugar, salt, midium belgain endives-bruised or wilted leaves discarted and halved lengthwise, dry white wine, chicken broth, thyme, fresh lemon juice, minced parsley, fresh ground pepper, bacon and cream, heavy cream, bacon, cider -braised with apples, granny smith apple,peeled,cored and cut in 1/4 slices, apple cider