Recipes

Go Back

Baked Apples with Fennel

Wednesday, October 14, 2015


Source:  www.foodnetwork.com

 

This is a quick and easy side dish using some of the best fall harvest ingredients!


Ingredients
4 cored apples
1 large onion
1 fennel bulb, quartered
4 tbsp butter, softened
1 tbsp fennel seeds
2 tsp sugar
Salt and pepper to taste



Directions
Mix softened butter with fennel seeds, sugar, salt and pepper to taste.  Use some of this mixture to grease a baking dish.  Rub cored apples inside and out with remaining butter mixture.  Place 4 thick onion rounds in the dish and top with buttered apples.  Add the fennel bulb to dish.

Bake at 425 degrees about 1 hour or until apples are soft.



Go Back


Go Back


Tags

potatoes beef wasabi collins chicken dinner salad tortillas heavy whipping cream maple fritters chimmichurri carrot fronds peas flank Poblano Chili tomatoe egg noodles tuscan currants reggiano creme sandwich apples butter cantaloupe kirsch shelling vegetable sweet strawberries white beans cranberry carrot tops vinaigrette prosciutto Swiss Chard Spread beet greens celery hearts cilantro scapes beer beets ramps shrunken heads tomato shiitake chilies chives walnuts Jerusalem artichoke slaw basil muffins coriander spiced winter squash bulgar berry hazelnuts almonds asparagus carrot top pine nuts gazpacho turnip chili peppers dijon celebration couscous pecans cheese parmigiano Recipes peppers nectarine radish gruyere roasted bbq lettuce fondue pork celeriac Bread strawberry fritter casserole tart verde fraiche brown sugar mustard greens pickled sherry arugula baguette chorizo vegetarian walnut oil pie Leek panzanella kohlrabi cream chimichurri Butternut fennel bulb bruschetta onion shallots lemon grass Tomatoes tomato corn pie bloody mary caesar frittata Rice wine vinegar Salad daisy dilly mint sour pudding Salsa sausage coeur stuffing watercress crisp rhubarb barley Farmers' Market green pepper cake zucchini biscuits artichoke garlic shitake fennel spelt Greens beet goat Cheese rouille hickory cornmeal anise jam wrap Vegan Kale Beans scallions knots habanero remoulade gin bayeldi yellow onion Potato parmesan pasta coconut milk spring celery root chocolate wheat flour pecan bread pudding plum cucumber imam bean Cider pesto vanilla wafers buttermilk egg dill conserve Squash carrots absinthe curry anchovy melon feta compote pineapple Corn flank steak meatballs sesame polenta autumn baby bok choy Apple plum tomatoes tomato juice bacon steak chiles blue cheese mushrooms oats eggs poblano onions cointreau plums tostadas chicken thai almond milk cream cheese Shitake Mushrooms mushroom Dressing bok choy Red Onion peach pork chop gouda fennel seeds olives coeur a la creme chili maple syrup sunchokes sour cream turnips Eggplant tenderloin Side okra buckwheat cauliflower jack cheese crepes chipotle Cranberry Beans Spinach pumpkin capers cockaigne honey yogurt syrup Soup sauce sweet potato gorgonzola swiss green beans gratin radishes snow peas strata bosc pears pancake latkes kalamata leeks Tomatillos pepper paste kluski blueberry bell pepper sandwiches Drinks Chevre jack bulgar wheat