Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Great ideas for fennel - 56 recipes

Google Ads

Top Recipe

By á-174535

Rate this recipe 4.7/5 (3 Votes)
Fennel And Orange Salad 1 Picture
Details

Servings 4

  • 2 medium fennel bulbs
  • 2 medium blood oranges
  • Orange juice (optional)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Butterhead (Bibb or Boston) lettuce leaves
  • Snipped fresh chives

See this recipe

Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves

Top rated Fennel recipes

By

In a large nonstick skillet, heat the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sea scallops
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped flat-leaf parsley
4.3/5 (14 Votes)

By

In a large skillet heat butter and olive oil over medium-high heat until foamy

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced (about 2 bulbs)
  • 3 cups chopped onions (3 large)
  • 1/4 cup chopped green onions, white parts only (about 5 onions)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.3/5 (8 Votes)

By

Raw fennel is underappreciated here in the United States, and we wanted a simple, bright preparation with contrasti...

  • Serves 4 to 6
  • Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and pepper
  • 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin crosswise
  • 1/2 red onion, halved through root end and sliced thin crosswise
  • 1/2 cup golden raisins, chopped
  • 3 tablespoons capers, rinsed and minced
  • 1/2 cup fresh parsley leaves
  • 1/2 cup sliced almonds, toasted
4.1/5 (7 Votes)

By

For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture

  • 1 1/3 cups uncooked wild rice
  • 4 bacon slices
  • 1 large fennel bulb, thinly sliced
  • 1 large onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1/3 cup golden raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped fresh fennel fronds or flat-leaf parsley
  • 1 tablespoon white wine vinegar
  • 1/2 cup chopped toasted walnuts
4.5/5 (23 Votes)

By

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad wit...

  • Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 2 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon shallot, minced
  • Toss:
  • 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
  • 1 Granny Smith apple, cored and thinly sliced
  • zest of 1 lemon, minced
  • Top with:
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, chopped and toasted
  • 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
  • fennel fronds
5/5 (2 Votes)

By

Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering

  • Serves 4 to 6
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked spicy Italian sausage, casings removed
  • 2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
  • 1 pound dry orecchiette pasta
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving
5/5 (1 Votes)

By

The traditional stuffed pork roast is so delicious but so laborious

  • 2 teaspoons fennel seeds
  • 1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup parsley, coarsely chopped
  • 1/4 cup olive oil
  • 2 teaspoons lemon zest, finely grated
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • A spice mill or a mortar and pestle
5/5 (1 Votes)

By

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees

  • 1 (12-ounce) pork Tenderloin, trimmed and brined if desired.
  • 1 tsp. Herbs de Provence
  • salt and pepper
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/2 inch
  • thick
  • 5 ounces frozen artichoke hearts, thawed and patted dry
  • 1/4 cup pitted nicoise or Kalamata olives, halved
  • 1 Tbls. extra-virgin olive oil
  • 6 ounces cherry tomatoes, halved
  • 1 tsp. grated lemon zest
  • 1 Tbls. minced fresh parsley
5/5 (2 Votes)

By

This dressing is so flavorful thanks to sautéing the fennel and using olive bread

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 3 large
  • 1/4 cup chopped green onions, white parts only, about 5 onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.6/5 (25 Votes)

By

This dish is amazing. I'm more accustomed eating this type of dish with spaghetti, but i didn't miss the noodles on...

  • 1/4 cup extra-virgin olive oil
  • 5 large cloves garlic, very thinly sliced
  • 1 bulb fennel (with some fronds), halved and thinly sliced
  • 2 medium carrots, very thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup dry vermouth or white wine
  • 1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
  • 2 teaspoons fresh tarragon, roughly chopped
  • 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
  • Crusty bread, for serving
4.8/5 (8 Votes)

By

Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shred...

  • 2 teaspoons extra-virgin olive oil, divided
  • 6 ounces sweet Italian turkey sausage links
  • 3/4 cup 1/2-inch diced red potatoes
  • 2 cups packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
  • 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
  • 1 small onion, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons white-wine vinegar
  • 1 1/2 teaspoons brown or whole-grain mustard
4.6/5 (5 Votes)

By

Start the recipe in the morning and it's ready by dinner time

  • 2 pounds chicken drumsticks and/or thighs, skinned
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14-1/2 ounce) can diced tomatoes, undrained
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1/4 cup shaved Parmesan cheese, about 1 ounce
  • 1 tablespoon snipped fresh Italian parsley
4.6/5 (10 Votes)

By

One of the most romantic meals I can think of is a pan-roasted chicken for two

  • 3 tablespoons olive oil, divided
  • 1 3 1/2 to 4 pound chicken
  • Kosher salt and freshly ground black pepper
  • 1 fennel bulb, sliced lengthwise 1/2-inch thick
  • 2 large parsnips, peeled, sliced 1/2-inch thick on the diagonal
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • Lemon wedges (for serving)
4.6/5 (10 Votes)

By

This recipe requires refrigerating the salted meat for at least 24 hours before cooking

  • 1 (5- to 6-pound) boneless top sirloin center-cut roast
  • 2 tablespoons kosher salt
  • 4 teaspoons plus 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 6 anchovy fillets, rinsed and patted dry
  • 2 teaspoons ground fennel
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • Coarse sea salt
4.3/5 (7 Votes)

More Fennel recipes

previousnext

Any burning questions? Our chefs answer!

Cabbage, Cucumber & Fennel Salad with Dill Fennel And Orange Salad