Tagged:  fennel

Home » Posts tagged "fennel"

Fennel, Potato & Zucchini Mash

In Sides, Vegetables On August 2, 2013 0 Comments

Feel frustrated when you open the refrigerator and see one of every vegetable? Any thoughts of mounting one vegetable on a pedestal and letting it shine solo are immediately gone.

Recently, I found myself holding one fennel, one potato and one zucchini in my hands. As I grabbed these three veggies, I was about to toss them in the trash. I ultimately decided not to do that because they were still fresh.

So I became creative and found myself cutting up the trio into one-inch chunks. I then threw the melange into a medium pot covered with cold water and …. Well, just look at the photo! This fennel, potato & zucchini mash is exquisite, healthy and vegan.

Prep time: 15 minutes (10 minutes for the boil and 5 minutes for the mash)

Serves: 2

Ingredients:

One fresh fennel, green stalks cut and discarded and white parts cut into 1-inch chunks
One medium potato, peeled and cut into 1-inch chunks
One medium zucchini, peeled and tips cut and discarded; flesh cut into 1-inch chunks
Extra virgin olive oil, to taste (about 2 tablespoons)
Salt and ground black pepper, to taste

1. Rinse the peeled and cut vegetables in cold water and drain.

2. Transfer to a medium pot and cover with cold water.

3. Bring to a boil and cool approximately 8 to 10 minutes or until all vegetables are fork-tender.

4. Drain the cooked vegetables completely.

5. Using a hand masher or a handheld electric mixer, beat the vegetables until a puree is formed. Stir in the olive oil, salt and pepper, to taste.

Serve immediately as a side dish to chicken, seafood or meat. Alternatively, serve as part of a vegetarian or vegan meal.

Text and Photograph ©2013 Nancy DeLucia Real

Olives & Fennel

In Appetizers / Starters, Salads On December 18, 2012 0 Comments

For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).

Finally, sip some wine and have fun with your guests.

Prep time: 15 to 20 minutes
Serves: 6 to 8

Ingredients:
One 15-ounce can (about 2 cups) green and black olives or a combination of both
3 teaspoons chopped or thinly sliced fresh fennel
4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons chopped, fresh coriander (cilantro)
2 tablespoons chopped, fresh mint leaves
Salt and ground black pepper (optional)

1. In a medium glass or porcelain bowl, combine all ingredients.

2. Taste and adjust seasonings.

3. You’re done!

Text and Photograph ©2012 Nancy DeLucia Real

Fancy Fennel Salad

In Salads On August 17, 2010 3 Comments

Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad – quite fancy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)
1. Using a potato peeler, lightly peel outer section of fennel bulbs.

2. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

3. Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate.

4. Add lemon juice, salt, pepper and a drizzle of olive oil.

5. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs ©2010 Nancy DeLucia Real