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1 small fennel bulb. ½ yellow onion. ... Get the full recipe for Ina Garten's potato-fennel gratin here. Garten's brown-butter skillet corn bread blew me away the first time I tried it.
Garten's potato-fennel gratin recipe appeared in her very first cookbook, "The Barefoot Contessa Cookbook." It only requires a few main ingredients: russet potatoes, one small fennel bulb, yellow ...
First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise. Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves ...
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
8 large carrots dice; 2 large fennel bulb, large dice and reserve some fronds for garnish; 1 large yellow onion, sliced; 1 tsp fennel seeds (optional); 2 tsp salt, divided; 4 tbsp olive oil ...
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Puree the bulb, stalks and fronds for a velvety green option, or chop fennel into one-inch chunks and simmer with other vegetables like carrots, onions and celery in a soup.