Roasted Fennel and Carrots with Pecorino



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
  • 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup grated pecorino cheese
  • 1/3 cup extra-virgin olive oil

Recipe Preparation

  • Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.

Recipe by Giada De Laurentiis,Photos by Victoria PearsonReviews SectionI really wish BA had a recipe box function! So many good recipes that I wish I could have a holding place for, digitally. Flipping through old issues of the magazine is time consuming.AnonymousOakland, CA05/13/20

Pecorino Roasted Potatoes and Fennel

Today I’m sharing a recipe that has two ingredients considered kind of taboo in some circles: potatoes and cheese. Carbs? Gasp! Dairy? Oh my! These pecorino roasted potatoes remind me of an encounter in Gilmore Girls in season 5 (I’m still making my way through the series again, post-revival). There’s a scene in Luke’s diner where Lane introduces french fries to a Korean exchange student. The girl quotes Mrs. Kim in referring to them as “the devil’s starchy fingers [and] a gateway food that leads to other foods like pizza, movie popcorn, [and] deep-fried Snickers bars.”

I know it’s just a TV show, but there is SO MUCH wrapped up in that statement. It reflects how our society condemns certain foods and food groups. We judge people for the food choices they make.

If you follow me on Facebook , you know that I posted about orthorexia nervosa this week. The post was a result of something that’s been something stirring in my circles lately. My friend Amal over at The Studio Fig gave an inspiring talk about perseverance, persistence, and all things taboo at a Creative Mornings event. Then we had a chat about vulnerability, honesty and the struggles of being a solo female entrepreneur. I also had a chance to catch up with a wonderful friend who works at The Edible Schoolyard Berkeley and talk about how our work helps others heal their relationships with food. A third friend (who is a marriage and family therapist) shared an image on Facebook that comments on how ridiculous the dialogue around eating cake can be .

As a part of this online (and offline) food space, there was just something in The Food Chain podcast about orthorexia that really struck a chord with me. I have not battled an eating disorder, though I know men and women who have and are recovering. But I have struggled with and obsessed over diet, health, wellness, exercise, body image, etc like so many of us. It’s not surprising really, with the years of figure skating, sorority life, and working in the intersection of food, health, and education. And I have struggled with judgement of myself, and of others, especially around food.

With many competing fad diets, contradicting health and nutrition recommendations, and overwhelming food marketing, knowing what to eat and what “eating healthy” truly means can be confusing. Many diet recommendations are debated, marketed, and promoted on social media. And people get ALL UP in a tizzy!

So, sometimes, it’s hard to figure out what you should really eat. But in trying to find a diet that works for you, it’s equally important to remember that what works for you may not work for someone else . And that just focusing on the physical side, without socioeconomic and political components of food. No matter how you describe your eating preferences, I firmly believe you have to do what makes you feel good physically, mentally and emotionally.

Sometimes, those food choices may include budae jjigae with spam and Kraft American singles to nourish your soul or Utica greens with smoky bacon, cheese, and spicy peppers. Other times, the only thing that will satisfy you after many days of travel is a baby kale salad with quinoa and sweet potatoes. You may choose to serve these pecorino roasted potatoes or indulge in chili cheese fries at a baseball game. Our emotional, mental, and physical health are all affected by the food choices we make. Balance is important. Ultimately, guilt and anxiety around food have no place at the table. And let’s be clear, those chili cheese fries? The primary reason I go to baseball games.

So today, in sharing this recipe for pecorino roasted potatoes, I want to emphasize my goal to provide recipes that inspire you in the kitchen to enjoy making and enjoy eating food. Sure, my recipes are a mix of vegetable forward, vegetarian, vegan, gluten free, etc. But those are secondary benefits rather than the driving force. My hope that The Seasoned Vegetable can be an inspiration and a resource to meet your needs, whatever they may be.

Back to the recipe, I honestly think these pecorino roasted potatoes are one of the best things I’ve made in a while. It’s a simple side dish with comforting salty, cheesy goodness. It has roasted potatoes, which, come on, who doesn’t love roasted potatoes in all their starchy glory? And the lemon zest just brightens everything up alongside the crunchy fennel. Because I love fennel. Seriously. I know some people have an aversion. But when it’s roasted this way, the licorice flavor almost disappears and a beautiful sweet crunchiness emerges.

Others may see the food I create as healthy. And that’s neither a good nor a bad thing. Honestly, I feature vegetables in my recipes because I love them and I’m inspired by them. I hope you are too.


Pecorino Roasted Pepper Rolls


When you are making a number of appetizers for a party, family get-together, or a wine tasting as we do weekly, you need a few that are easy to assemble, can be prepared a head of time, and that still taste great. I think just about anything that is rolled inside a sweet roasted pepper probably tastes pretty darn good, but I like to roll peppers around marinated pecorino cheese cubes. I can cut the cubes of medium aged pecorino in the morning and then marinate them in spices and olive oil all day. I can also roast and peel my peppers early in the day, and then assemble the rolls an hour or two before serving. All you need are basic toothpicks to secure them and you are set to go. Because they are so colorful, I generally nestle a bowl of these tidbits onto a platter with another appetizer for added interest on the table. I choose a medium aged pecorino which isn’t too hard or strong tasting, but you could choose any medium firm cheese you prefer such as an asiago.


Related Video

I cannot tell you how many times I made this. I probably add a little more garlic but otherwise leave the recipe as is. For New Years dinner my brother has requested it a second time, and it is always a hit for dinner parties. Easy to do all the prep and put in the oven later.

Huge hit this xmas eve, served with lamb roast. After reading previous reviews, I only made one tweak: added a little bit of grated gruyere and gouda between layers and on top. Not sure it really added anything, but I was nervous that the guest who requested scalloped potatoes would miss the cheese. I made it earlier in the day, let it sit, covered it in tin foil, while other things cooked, then warmed it up at 300, then 400, then did a quick time under the broiler to crisp up the top. Fabulous.

Fantastic. We did tweak, although I think it would have tasted great as is. 1) add some sauteed leeks. 2) Used black pepper. 3) Topped with some gruyere.

Great recipe for a party because you pop it in the oven way ahead of time, same as you do for lasagna. It's the first time I've used fennel but the instructions were very clear and I had no trouble with it. I was concerned about the amount of fennel, but used the full two bulbs and the taste did not overwhelm, it was the perfect balance. The only change I made was adding shredded Parmesan with each layer. I don't have a mandolin or food processor you really can do this with just a super sharp, quality knife. Guests loved it!

Used one fennel bulb, but the rest was as the recipe called for. It was amazing!! Light fennel taste, creamy not soupy. We cooked it a little longer, 1:50 hrs but maybe because there was a ham in the oven too. It was perfect.

This is the only scalloped potato recipe for me!! Very nice layers of herb, fennel sweetness, a slight bite from the garlic and White Pepper! I did add leek and thyme. Had a leek in the fridge and thyme growing in the backyard. I really think that it is plenty rich without cheese. Everybody loved it, even my wife, after seeing all the fennel! I used almost two large bulbs! It is a natural with ham and that is what it was pared with for Easter Supper. Rock On!!

This was a new twist on an old favorite. I doubled the recipe, used less fresh Rosemary,black pepper. Took it to a gathering and it was a hit!

Disappointing. I followed the instructions, using all the ingredients specified. I had reservations about not parboiling the potatoes first, which I usually do for potatoes gratin or scalloped potatoes, but since the recipe got four stars, I decided to do it "their way." The result was that the potatoes were not cooked through they were way too crunchy even after all that time baking. I would not make this recipe again unless I parboil the potatoes first.

This was an incredible dish. I made it mostly according to the recipe, but substituted two thinly sliced small-medium Vidalia (yellow) onions in place of the fennel, added about 6oz of grated Gruyere cheese (about 4 oz in middle and 2oz on top), and increased the garlic to 8 cloves of garlic, rather than 6. I read the recipe wrong and initially cooked the dish at 425 degrees, checking it at 1 hour and found the potatoes to be perfectly cooked. I then uncovered the dish and cooked for another 20 minutes before adjusting the oven to Lo-Broil for 3 min to brown the potatoes further, and an additional 3 minutes after adding 2oz of grated Gruyere to the top of the potatoes. The flavor was delicious the garlic was perfect and the rosemary flavor was delicate and flavorful throughout the dish. This was my contribution at a dinner party where rosemary rack of lamb and asparagus was served. Everyone reached for seconds and I had to leave the recipe when I left. I will definitely make this again and consider trying to adjust some of the ingredients such as the amount of butter and the use of heavy whipped cream when making it at home for more frequent dining. I will make it again as I did tonight for future dinner parties.

I assembled a little differently--put the garlic in the bottom, but the fennel in between layers. I cut fennel in half, and used cut cream by substituting half with half-and-half. Still very rich and creamy. I ran under the broiler for a few minutes at the end. This is a classic scalloped potato recipe.

Wonderfully delicious recipe! And easy. I have made this recipe three times for the holidays-- keep coming back for more! I don't peel the potatoes, and I add some gruyere to the top, and I don't always remember to soak the potatoes in the cream, although they are better coated that way.

I added about 7oz of Grated Gouda cheese in between layers and a little on top. I used about half of fennel. This was fantastic

I meant to rate this with four forks.

Long time reader, first time commenter. These potatoes were great. I made a few seasonal changes. Instead of fennel, I used leeks. In the middle layer, I substituted fresh sage. I would suggest taking the rosemary off the sprigs but otherwise, this was a great recipe. We warmed it up the next day for 40 mins and ate it again on day two.

I make this often (actually I am the husband of haroldsmom3 and not the real person) and it is very nice. It was the dish that inspired me to buy a mandolin because the first time I made this the prep time was off the charts. Even with one it takes a lot of time to prep. But it is worth it.

Delicious. Easy to prepare, and everyone loved it.

This is a fantastic dish and I made it for Easter with a ham and the asparagus and morel recipe. Invest in a mandolin or slicer becuase you want uniform and thin slides and you can quickly slice the potatoes without them turning brown. I made the recipe exactly as printed not adding any cheese.

This is a spectacular dish. I made it for my boyfriend (exactly per the recipe) alongside garlic chicken and a chopped Brussels sprout and kale salad and we were both amazed by how richly delicious the potatoes were. We ended up eating them as leftover for the next 3 nights! I didn't have a z slicer or mandolin and just sliced the potatoes with a sharp knife- took a bit more time but came out great and totally worth the effort. I also added some shaved pecorino on top just for fun . I highly recommend this dish.

Have made this recipe exactly as written for Christmas twice and both times it turned out AMAZING. Just tried a slightly healthier version and am very pleased with how it turned out. Simply substituted the heavy cream for 2% milk with flour added and a little olive oil (1 Tablespoon flour per cup of milk) and left the skins on the potatoes (I used red).

Just for fun I substituted a Maui Onion for the fennel, and then added "smoked" Mozzarella. and it all came together with a steak bbq & brussels sprouts. But thank you for the basic ingredients, and the comments by everyone. so helpful.

My sweetie printed out this recipe last night before I could object to the fennel, which we didn't have and which I detest. We halved the recipe and made it with about 2 pounds of trader joe's "gold" potatoes, but otherwise aimed to make it as written. except we didn't have heavy cream or rosemary sprigs. We don't have a mandolin, so I carefully sliced the potatoes, skin on, as thinly as I could, with a santoku knife. We substituted whole milk mixed with nonfat greek yogurt. (This worked fairly well, but it seemed to separate during baking, probably because we didn't blend it carefully. By the time it was done, it all looked and tasted great, however) We pressed one clove of garlic into the milk mixture and sprinkled in lots of dried rosemary. I think one other reviewer noted that they added salt. I'm not a big salt user, but felt the dish needed a little more than called for in the recipe. We sliced the garlic thinly and used a little extra, along with more dried rosemary on the buttered baking dish. During assembly, we added fresh shredded parmesan between each layer of potato. The baking temperature, method, and time was right on target. Very good dish, might be fun to make with kids (except the potato slicing part)

This dish was amazing! I added the Gruyere cheese as suggested. You know the dish was good when your guests go back for second and third helpings! Definitely a keeper recipe.

Unbelievably good. I made it for Easter and my family demolished the entire dish! I made no changes, nor will I in the future as they have requested this dish for Easter 2013!

This is just excellent. I've already made it half a dozen times, and have served it to several guests. I skip both the rosemary and the garlic, neither is necessary. The subtle sweetness of the fennel is lovely against the starch and cream. I do increase the salt to a full Tbs of kosher, but follow the rest as written. I do sometimes have to cook it longer during the high heat portion. You really want good dark color on the potatoes for the best flavor, and my oven can be finicky.

I made this dish over the weekend for a pot luck dinner and it was AMAZING. Replaced fennel with some sweet onion and added a bit of grated sharp cheddar right at the end. This is a "go to" potato side dish.


Roasted Vegetable Orzo Salad

Consider today’s roasted vegetable orzo salad recipe a public service announcement for roasting your vegetables. Seriously, crank up your ovens!

This orzo salad is all about the roasted and caramelized vegetables: fennel, carrot, and my personal favorite, broccoli. Once you roast broccoli, you will never go back.

I know, I know. This salad doesn’t sound all that exciting, but I promise it is! Connor got extremely protective of the leftovers, which is always a good sign. Whenever people are fighting over the last of anything in the kitchen, you know you have found a winner.

In fact, I hesitated to even call it a pasta salad, because I find that description as boring as can be–if I’m being perfectly honest–and this dish is far from that. There is so much more to it than meets the eye!

Today’s recipe is a riff off of one of my favorite side dishes EVER (no literally, I could eat this stuff every day of my life): roasted broccoli florets and garlic tossed with lemon juice, sliced almonds, and aged pecorino cheese.

This dish incorporates all of the same things (except I substituted sliced almonds with slivered almonds to add even more texture), but adds whole what orzo pasta to the mix. And, as I’ve mentioned far too many times on this blog, pasta can do no wrong in my book.

If you’re looking for a good pasta recommendation, I recommend Delallo’s whole wheat orzo. It holds its shape extremely well, and is my favorite go-to whole wheat pasta brand.

To bulk it up, I decided to add two of my favorite winter vegetables, carrots and fennel. You could easily substitute sweet potato and butternut squash, cauliflower, or practically any other vegetable you can think of!

Seriously though, look at those crispy garlic chips. Feel free to hoard those all to yourself.

Ok, but back to the salad. The greatest part about this dish is that it is very versatile, and you’re welcome to change up the vegetables depending on what you have on hand!

The only ingredients that are absolutely not negotiable are the lemon juice, almonds, and pecorino cheese. The saltiness of the pecorino paired with the tart and acidic lemon juice, and crunchy toasted almonds is ridiculously good.

The even better part of this dish is that it is easy to make, delicious served at room temperature, or cold straight from the fridge. This means that it makes great leftovers (in fact, it seems to taste even better with time!) and the perfect packed lunch for work–and maybe even a picnic during the elusive spring season?

Make a big batch of this over the weekend, and you’ll have meals for days!


How to make pistachio dukkah

  1. Toast pistachios and chop
  2. Toast sesame seeds until golden, then add cumin, coriander, fennel and caraway seeds and toast until fragrant
  3. Coarsely grind spices
  4. Combine ground spices with a pinch of salt and chopped pistachios

Directions

For filling:

To sauté shallots, heat a small pan over medium-high heat. Add about 2 teaspoons of olive oil and shallots. Cook about 3-4 minutes, or until they're translucent. Set aside.

Combine ricotta, egg, shallots, nutmeg, pecorino, Parmigiano Reggiano, salt, pepper and filling addition, if using, in a mixing bowl. Mix together and chill overnight.

For assembling ravioli:

Lay one pasta sheet on lightly floured surface. Spoon filling mixture, 1 tablespoon at a time, onto pasta sheet, leaving 1½ inches between each spoonful. Brush beaten egg wash on sides of pasta, and between filling. Cover with second pasta sheet. Use fingers to seal edges around each filling, then cut apart with a knife to create individual ravioli.

Cook ravioli in salted boiling water for 45 seconds, and remove with a slotted spoon.

Serve on heated plates with butter or olive oil. Garnish with fresh sage.


Roasted Fennel and Carrots with Pecorino - Recipes

Fennel tops, often thrown away, are used here to give a wonderful flavor to this moist and juicy pork roast. Serve it with vegetables sautéed in olive oil, such as Yellow Squash with Grape Tomatoes (page 358 of the book), Carrots sautéed with Garlic and Parsley (page 348), or Broccoli Rabe sautéed with Olive Oil and Garlic (page 361).

Preparation time: 5 minutes
Total time from start to finish: 1-3/4 hours
Serves 4 as a main course or 6 as part of a multicourse Italian meal

1/2 cup green feathery fennel tops
1 tablespoon extra virgin olive oil
1 teaspoon salt
Freshly ground black pepper
2 pounds boneless pork shoulder roast

1. Preheat the oven to 325 degrees on convection heat, or 350 degrees on regular bake.

2. Coarsely chop enough of the fennel tops to measure 1/2 cup and mix together with the olive oil, salt, and a few turns of the pepper mill in a small bowl. Rub the mixture over the entire surface of the pork and place the pork in a roasting pan.

3. Put the pan in the oven and roast the pork until it reaches an internal temperature of about 170 degrees as measured on an instant-read thermometer, approximately 1-1/2 hours. Remove from the oven and let rest for about 10 minutes during which time the internal temperature will rise another 5 to 10 degrees. Cut into thin slices and serve hot.

from:
How to Cook Italian
by Giuliano Hazan
Scribner
Hardcover, 448 pages, $35.00
ISBN: 0-7432-4436-2
Recipe reprinted by permission.


Bring a large pot of well-salted water to a boil and cook the pasta until it's just barely tender to the bite (it will cook a bit more in the sauce, so leave yourself some wiggle room). Reserve 1 cup of the cooking liquid before you drain the noodles.

While the water comes to a boil and the pasta cooks, prep the other ingredients. Halve the fennel bulb and thinly slice it. Peel and thinly slice the garlic. If using a fresh chile, remove the stem and seeds and thinly slice it. Crush the fennel seeds in a mortar and pestle or put them in a small resealable plastic bag and smash them with the bottom of a heavy frying pan. Mince the parsley.

Heat the oil in a large frying, saute pan, or the pasta pot over medium-high heat. Add the garlic and cook, stirring, until it just starts to turn golden and barely brown at the edges. Add the chile flakes or fresh chile, stir to combine with the garlic. Add the fennel, fennel seeds, and 1/2 teaspoon of the salt and cook, stirring, until the fennel softens a bit, about two minutes. Add the wine or broth, cover, reduce heat to medium-low, and cook until fennel is quite tender, about five minutes.

Add the parsley, stir to combine. Add the drained pasta and the reserved pasta liquid, stir and toss to combine everything. Increase the heat and cook until most of the liquid is absorbed and evaporated, and all the flavors have combined, two to three minutes.

Serve with plenty of Parmesan, Pecorino, or whatever hard cheese you like on top of your pasta.


As much as I love my low-carb days of eating spaghetti squash and spiralized veggies, let’s face it, nothing beats real pasta once in a while. What I love about the Weight Watchers diet is that no foods are off limit. Pasta, pizza, cheese, you can have them with some simple tweaks to your favorite dishes, portion control and balancing out your day. In this dish for example, the pasta is loaded with so many vegetables to keep portions large and satisfying for a balanced dish.

My aunt has an auto immune disease and can’t tolerate gluten, so I made this with Delallo’s Gluten-Free Whole Grain Penne. I first discovered their gluten-free pasta when I got some samples and shared with my girlfriend who has Celiac. She loved it so much she asked me to get her more and I’ve been a huge fan ever since. Wheat pasta can also be used, whatever your family enjoys.


Watch the video: Βοτανική - Ανακυκλώσιμα Καρότα


Previous Article

Arpacas (boiled grade)

Next Article

Tavalita cake dessert