597 oil fennel carrots Recipes

extra virgin olive oil, fennel bulb, trimmed, cored & chopped (about 12 oz.), feathery fennel leaves, chopped (save for garnish), shallots, finely chopped, carrot, finely chopped (about 2 oz.), canned tomatoes, undrained, vegetable broth, salt, pepper

tepary , anasazi, or rio zape beans*, sorted carefully for debris and rinsed, fennel bulb, trimmed , feathery tops reserved, olive oil, divided, carrot, diced, onion, chopped, kosher salt, chopped fresh thyme leaves, divided

parsnips, peeled , halved lengthwise, baby carrots, peeled , halved lengthwise, olive oil, fennel seed, crushed, ground coriander (optional), ground cinnamon, garlic cloves, thinly sliced, chopped fresh cilantro, lemon peel, finely shredded, lemon juice, salt, fresh ground black pepper, extra virgin olive oil

green olives, extra-virgin olive oil, smashed garlic cloves, red pepper flakes, fresh thyme, kosher salt, broccoli florets , fennel wedges, carrot sticks, and radishes for dipping

diameter fennel bulbs, tops trimmed , fronds reserved, extra-virgin olive oil, divided, slender carrots, peeled , cut on deep diagonal into 1/4-inch-thick ovals, diameter shallots , blanched 1 minute, peeled, cut in half through root end, chopped fresh italian parsley

olive oil, carrots, shredded, fennel bulb, trimmed and diced, ground coriander, fennel seeds, heavy cream

fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 lb), chopped fennel leaves, for garnish, carrots, peeled, cut diagonally into 1/3-inch-thick slices, fresh thyme, chopped, pecorino cheese, grated, extra virgin olive oil

stalks lemongrass, trimmed and sliced, fresh ginger, handful fresh thyme sprigs, handful fresh marjoram sprigs, dried bay leaves, whole allspice, fennel seeds, juniper berries, soup base, chopped peeled carrots, chopped peeled parsnips, chopped fennel, chopped celery, chopped onion, chopped tart apple, chopped peeled russet potatoes, juice and zest of 1/2 lemon, kosher salt, off-dry riesling wine, vegetable broth, peppery , top-quality extra-virgin olive oil, toasted cumin oil, pickled celery, sliced chives, microgreens * or 2 green onions, cut into 2-in.-long slivers

baby carrots, port wine, fennel seed, olive oil, salt, fresh ground black pepper, aluminum foil , as needed

sake, celery, sliced, peeled carrot, sliced, onion, sliced, sugar, bay leaves, toasted black peppercorns, soy sauce, water, salmon fillets, skin removed , center cut, salt and white pepper, ponzu, sliced shallots, togarashi , save some for garnish, japanese soy sauce, sugar, extra-virgin olive oil, fennel bulbs, shaved , fronds reserved for garnish, blanched somen noodles, sliced scallions, leftovers: wasabi salmon salad sandwich with taro chips, wasabi aioli , recipe follows, poached salmon, fine diced celery, foccacia bread, sliced and grilled, tomatoes, thinly sliced, head butter lettuce, washed and dried, salt and black pepper, head taro, very thinly sliced, wasabi paste, minced garlic, minced ginger, rice wine vinegar, egg yolks, canola oil, salt and black pepper

daikon radish , 4 inch piece, fennel bulb, carrot, onion, lemon, extra virgin olive oil, salt and pepper

olive oil, fennel bulb, trimmed, thinly sliced, slender asparagus, cut diagonally into 1-inch pieces, baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals, shallots, thinly sliced (about 1/2 cup), bottled clam juice, pernod or other anise-flavored liqueur, fresh basil sprigs, fresh dill sprigs, fresh tarragon sprigs, halibut fillets, fresh lemon juice, chilled butter

sake, celery, sliced, peeled carrot, sliced, onion, sliced, sugar, bay leaves, toasted black peppercorns, soy sauce, water, to cover, salmon fillets, skin removed , center cut, salt and white pepper, ponzu, sliced shallots, togarashi , save some for garnish, japanese soy sauce, sugar, extra-virgin olive oil, fennel bulbs, shaved , fronds reserved for garnish, blanched somen noodles, sliced scallions

extra-virgin olive oil, garlic, very thinly sliced, fennel (with some fronds), halved and thinly sliced, carrots, very thinly sliced, kosher salt and freshly ground pepper, dry vermouth or white wine, san marzano plum tomatoes , crushed lightly by hand, roughly chopped fresh tarragon, mussels (preferably cultivated), scrubbed well and beards pulled off, crusty bread , for serving

kabocha squash (about 3 lb), fennel seed, ground fenugreek, pepper, ground nutmeg, olive oil, salt, carrots, finely chopped, shallots, chopped, olive oil, fresh or dried figs , cut into eighths, water, salt, ground cinnamon, pepper, ground nutmeg, chopped pecans

white balsamic vinegar, lemon juice, kosher salt, black pepper, fresh ground to taste, red onion, radishes, green beans, fennel bulbs, carrots, grape tomatoes, head radicchio, cucumber, garbanzo beans, quinoa, cooked, tuna , oil-cured is best, chopped fresh parsley, chopped fresh basil, chopped fresh mint

carrots, grated, fennel bulbs, quartered and thinly sliced, peanuts or 1/4 cup cashews, chopped, olive oil, mustard seeds, lemon , juice of

carrots, peeled, fennel, onion, sugar, salt, extra-virgin olive oil, chopped dill, chopped chives