RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1212
| View Recipe |
|
|
| Recipe Name: |
Fennel-Roasted Vegetables |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
35.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.91
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
If you would like to serve this with a separate potato dish, leave out the potatoes.
|
|
Ingredients:
0.5 Pound onion, red halved, cut in wedges thru root
|
Directions:
Preheat oven to 425 degrees.
Halve the fennel lengthwise and cut into ½-inch wide wedges through the core.
Put the potatoes in a large pot of cold, well-salted water. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until the potatoes are almost tender, about 7 minutes. Add the carrots and simmer for about 1 minute longer. Drain.
Heat a very large ovenproof skillet over high heat. Add 4 tablespoons of the olive oil. When the oil is hot, add the potatoes and carrots. Cook for about 1 minute, and then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
Add the fennel bulb, asparagus, zucchini, Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately. |
|
Fennel Spice Rub
(Add to shopping list) :
|
Directions:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. |
|
| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
14.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.4 |
Protein: |
1.20 |
| Fiber: |
4.70 |
Sodium: |
20.35 |
|
|
|
