Fennel: what dishes can you cook? Video
Fennel is a very juicy, crunchy and fragrant vegetable with a delicate, sweetish taste. The tubers of the plant are added to salads, soups, fried, baked and stewed. It is good both as a side dish for fish and meat dishes, and as an independent vegetarian dish.
Cooking this dish is short-lived and very simple. For 2 servings you will need: – 2-3 fennel onions; – 2 tablespoons of olive oil; – bread crumbs; – salt.
Wash the fennel, remove the outer scales and cut off the sprouts, cut each into 4-6 pieces, depending on the size of the bulbs. Season with salt to taste.
Heat olive oil in a skillet. Pour the breadcrumbs into a bowl and roll each bite in them. Place the fennel in a skillet with hot oil and sauté 2 on each side over low heat, covered. Then increase the heat, open the lid and fry until golden brown.
Olive oil gives the dish a special aroma and taste, but it can be replaced with regular, odorless sunflower oil. Serve hot fried fennel. Place on a plate with lettuce and cherry tomatoes.
Fennel stuffed with turkey
– 2-3 large fennel bulbs; – 500 g turkey fillet; – 200 ml of cream; – salt; – pepper; – 1-2 tablespoons of butter; – 100 g of hard cheese.
Cut the turkey fillet into small cubes or pass through a meat grinder with a coarse wire rack. Salt and pepper the minced meat. Mix everything thoroughly.
Rinse the fennel tubers under running water, cut off the top and bottom. Cut them in half and separate the plates.
Place the fennel plates in boiling water for a few minutes. Blanching like this will make it softer and easier to twist.
Place a tablespoon of minced meat on each plate and wrap. Grease a baking dish with a piece of butter. Place the stuffed fennel tightly. Salt everything a little. Top with heavy cream and sprinkle with grated cheese.
Preheat the oven to 180-190 ° С. Place the fennel dish in it and bake for 30-40 minutes. The finished dish should acquire a golden crust.
Fennel stuffed with turkey, sprinkle with herbs. Serve warm or hot as a separate dish.
Not only fennel tubers are used for food, but also its petioles and leaves. To prepare a dish according to this recipe, you will need plant stems. – petiole fennel; – 300 g of spinach; – 2 eggs; – 200 g cream; – 2 cloves of garlic; – salt.
Cut off the leaves and roots of the fennel. For cooking, you only need its petioles. Rinse them. Boil water, salt to taste. Place the fennel stalks in boiling water and boil until tender.
Serve boiled fennel with sauce. Boil the spinach leaves and rub through a sieve, peel the garlic and pass through a press, separate the yolks from the whites. Whisk the yolks, add the cream and whisk the mixture again. Put the mixture on fire and bring to a boil, stirring constantly. Put spinach and garlic in the creamy egg mixture. Mix everything thoroughly. Season the sauce with salt and pepper.