Tag Archives: fennel

Fennel and Blood Orange Salad

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fennel-and-blood-orange

Fennel root must be sliced very thin as it tends to be dense and fibrous. Slicing it thin also brings out its wonderful licorice flavor, which is used for the base of some liquors. The blood oranges add a citrusy and vibrant contrast. Serves 4

fennel-and-blood-orange

 

Ingredients:

– Large fennel bulb

– Blood (or navel) oranges

– 2 tablespoons orange blossom water

– 1 tablespoon olive oil

– 1 small red onion, sliced thin

– 1/2 bunch parsley, chopped

– Juice of 1/2 lemon

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

 

Directions:

1. Cut the fennel in half lengthwise. Discard the stems and core, and slice the bulb thin.

2. Cut a slice from each end of the oranges so they will stand on the cutting board while you peel them. Remove the peel with a small knife, taking care to cut away the bitter white pith. Slice the orange flesh into 1/4-inch wheels.

3. In a large bowl, combine the fennel, orange blossom water, olive oil, onion, parsley, and lemon juice. Season with the salt and pepper, and mix well.

4. On a serving platter, overlap the oranges in one or more rows and scatter the fennel mixture with its juice on top of them.

5. Chill before serving.

 

Enjoy!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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Moroccan Veal Shoulder with Fennel

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This is a savory dish that makes an elegant meal for any Holiday. It is a favorite in my family for the Passover Seder because of its aromatic mild licorice flavor. Mixed with the soft and “buttery” texture of the veal shoulder, this is a great combination every time it is served. Serves 6 to 8

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Ingredients:

– 3 tablespoons olive oil

– 1 (6-pound) veal shoulder roast

– 2 medium carrots, cubed

– 1 medium Vidalia onion, chopped

– 3 large bulbs of fennel, cut into quarters

– 2 small bags of red and white baby potatoes

– 2 stalks of celery, chopped

– 1 cup of white dry wine

– 1 teaspoon of sweet paprika

– 1 teaspoon of garlic powder

– 1 teaspoon of tumeric

– 1 teaspoon of cinnamon powder

– 1/2 a teaspoon of Kosher salt

– 1/2 teaspoon of pepper

– 2 cups of veal stock or low sodium chicken stock

 

Directions:

1. Pre-heat the oven to 350 degrees.

2. Wash all vegetables and let drain.

3. Sprinkle salt and pepper on veal shoulder.

4. In a Dutch oven, heat the olive oil on medium heat and brown the veal on all sides until brown.

5. Remove from heat, deglazed with wine.

6. Put the veal shoulder back into the Dutch oven and arrange the carrots, onion, celery, potatoes and fennel around the veal.

7. In a mixing bowl, combine the paprika, turmeric, garlic powder and cinnamon powder.

8. Sprinkle the spice mix all over the veal and vegetables and add some salt and pepper to taste.

9. Add veal stock, cover, and bake for 2 hours or until the veal is tender.

10. Remove from the oven and let veal rest for at least 30 minutes.

11. Slice the veal and place on serving platter. Surround with the vegetable mix.

 

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Enjoy and Have a Happy Passover!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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