Roasting the fennel tempers the liquorice-like flavor and enhances the sweetness of this bulbous vegetable. A pinch of peperoncini adds spice. Use a short pasta (rigatoni, fusilli or cavatelli are all good choices). Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from _The Splendid Table's How to Eaty Supper_.
Recipe From food.com
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Recipe From epicurious.com
Categories Pasta Tomato Vegetable Vegetarian Quick & Easy Dinner Fennel Fall Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
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- Cut off the top of the fennel and either discard it or use it for a soup. Cut off the bottom. Cut it in half. Cut in quarters. Remove the core. Remove the outer leaves (these are the ones that can get hard or chewy when roasted so you want to get rid of them). Slice your fennel into 1/4 inch pieces.
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From foodnetwork.com
Nov 16, 2016 Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon …
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Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon …
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From seriouseats.com
Jan 18, 2013 In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a …
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Jan 18, 2013 In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a …
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From modernbeet.com
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