SW-VEG grilled fennel, onion hash, orange-nut

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Grilled Fennel And Onion Hash With Orange Hazelnut Garnish

</Nam></Summ>

<RcpE name= " Grilled Fennel And Onion Hash With Orange Hazelnut Garnish "

author= " Stephan Pyles in Southwestern Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Grilled Fennel And Onion Hash With Orange Hazelnut Garnish

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 14-ounce fennel bulbs

1 red onion

1 sweet onion

salt to taste

1/4 cup heavy cream

2 tablespoons olive oil

plus more oil for coating

1/2 cup hazelnuts -- toasted and chopped

2 tablespoons roasted garlic puree

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh oregano leaves

2 oranges -- sectioned (1/2 cup)

 

Prepare the grill. Split the fennel; core cut each piece into 8 wedges.

Slice onions (red and sweet); 1/4-inch thick.

 

Lightly oil the fennel and onion slices, season with salt, and grill over

medium-high heat until tender, about 10 minutes, turning often to prevent

the vegetables from coloring too much. Allow the fennel and onions to

cool, and then chop into small pieces and reserve.

 

Meanwhile, pour the cream into a saucepan and bring to a boil. Lower the

heat to a simmer and reduce the cream until 2 tablespoons remain. Set

aside.

 

In a large cast-iron skillet, heat the 2 tablespoons of olive oil to 350

degrees F or until lightly smoking. Add the reserved onions and fennel and

saute for 2 minutes over high heat. Add the hazelnuts, garlic, parsley,

and oregano, and saute for 2 minutes longer. Add the reduced cream and

toss to combine. Add the orange segments and season with salt. Serve

immediately.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 220 Calories; 16g Fat (60.6%

calories from fat); 4g Protein; 19g Carbohydrate; 6g Dietary Fiber; 14mg

Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1

Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat.

 

NOTES : The white fennel bulb has a pleasant aniseed flavor and can be

eaten cooked or raw. In the past in Italy it was served as a

dessert! In this recipe, as an alternative to grilling, the fennel

can be roasted in a lightly oiled pan in a 350 degree F oven for

20 minutes; it should be turned once. One of his favorite

combinations with fennel is hazelnut, and when the two are

partnered with the sweet onions in this recipe, it produces an

irresistible dish. (Page 97)

 

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 3505 1036 3390 0

 

]]>

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<Serv qty= " 6 " />

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<CatS>

<CatT>

New Import

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " fennel bulbs " unit= " 14-ounce " qty= " 2 " ></IngR>

<IngR name= " red onion " qty= " 1 " ></IngR>

<IngR name= " sweet onion " qty= " 1 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " plus more oil for coating " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " hazelnuts " unit= " cup " qty= " 1/2 " >

<IPrp>

toasted and chopped

</IPrp>

</IngR>

<IngR name= " roasted garlic puree " unit= " tablespoons " qty= " 2 " >

<INtI>

3505

</INtI>

</IngR>

<IngR name= " chopped fresh parsley leaves " unit= " tablespoons " qty= " 2 " >

<INtI>

1036

</INtI>

</IngR>

<IngR name= " chopped fresh oregano leaves " unit= " tablespoons " qty= " 2 " >

<INtI>

3390

</INtI>

</IngR>

<IngR name= " oranges " qty= " 2 " >

<IPrp>

sectioned (1/2 cup)

</IPrp>

</IngR>

<DirS>

<DirT>

Prepare the grill. Split the fennel; core cut each piece into 8 wedges. Slice

onions (red and sweet); 1/4-inch thick.

</DirT>

<DirT>

Lightly oil the fennel and onion slices, season with salt, and grill over

medium-high heat until tender, about 10 minutes, turning often to prevent the

vegetables from coloring too much. Allow the fennel and onions to cool, and then

chop into small pieces and reserve.

</DirT>

<DirT>

Meanwhile, pour the cream into a saucepan and bring to a boil. Lower the heat to

a simmer and reduce the cream until 2 tablespoons remain. Set aside.

</DirT>

<DirT>

In a large cast-iron skillet, heat the 2 tablespoons of olive oil to 350 degrees

F or until lightly smoking. Add the reserved onions and fennel and saute for 2

minutes over high heat. Add the hazelnuts, garlic, parsley, and oregano, and

saute for 2 minutes longer. Add the reduced cream and toss to combine. Add the

orange segments and season with salt. Serve immediately.

</DirT>

</DirS>

<Note>

The white fennel bulb has a pleasant aniseed flavor and can be eaten cooked or

raw. In the past in Italy it was served as a dessert! In this recipe, as an

alternative to grilling, the fennel can be roasted in a lightly oiled pan in a

350 degree F oven for 20 minutes; it should be turned once. One of his favorite

combinations with fennel is hazelnut, and when the two are partnered with the

sweet onions in this recipe, it produces an irresistible dish. (Page 97)

</Note>

</RcpE></mx2>