Fennel in jar cooking in the microwave cooks in minutes and keeps vacuum-sealed for 15 days in the fridge. A side dish cooked in a jar made of fennel slices, tomato, and a little breadcrumbs. Like the jar-cooked fennel pie or the salmon with jar-cooked fennel, this recipe will also have an amplified flavor and is suitable for those on a diet.
For this recipe, I used a few tablespoons of raw tomato sauce and some flavored breadcrumbs. Nothing simpler and equally tasty. I find this technique extremely useful for using up vegetables that are about to spoil in the fridge, cooking them, and having them ready in the fridge for many days is priceless. If you want to know more about this fantastic technique, read here the instructions for cooking in jars.
Now, ready, jars, and let’s make the best fennel in jar cooking recipe possible!
Here you can find other jar-cooked side dishes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 254.10 (Kcal)
- Carbohydrates 30.27 (g) of which sugars 4.86 (g)
- Proteins 7.46 (g)
- Fat 11.24 (g) of which saturated 1.74 (g)of which unsaturated 1.10 (g)
- Fibers 6.87 (g)
- Sodium 627.18 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 fennel (large)
- 1/3 cup tomato pulp
- 2 tsps breadcrumbs
- extra virgin olive oil (spray)
- 1 pinch salt
How to make fennel in jar
Take the fennel, cut away the blemished parts and leaves. Cut it in half and then cut the half into 3 pieces. Wash and drain the fennel slices well. Spray the jar with a little oil and sprinkle a teaspoon of breadcrumbs on the bottom. Arrange the fennel slices and cover them with tomato pulp. Pour the tomato pulp over, salt, and distribute the remaining breadcrumbs.
Clean the rim of the jar, close and latch. Place it in the microwave and cook for 6 minutes at tested power, I at 600 watts.
At the end of cooking, let the closed jar rest for at least 20 minutes. During resting, the fennel will finish cooking and a vacuum will form in the jar that will allow you to store the recipe for 15 days. Once at room temperature, put the jar in the refrigerator.
Remove the clips, place the jar in the microwave, and start for about 3 minutes at the same power used to cook. This way, you will heat the fennel and the jar will open. If cold from the fridge, start first for 2 minutes with defrost function to prevent the glass from undergoing thermal excursions.
Rosella’s tips
Jar-cooked fennel is excellent when paired with pork or fish. For example:
PORK LOIN ROAST IN JAR COOKING
PORK LOIN IN MILK IN JAR COOKING
SEA BREAM IN CRAZY WATER IN JAR COOKING
White fennel in jar cooking
If you prefer a lighter version, you can cook the fennel in white and steam in jar cooking, you just need to put them in jars, add a pinch of salt, spices to taste and cook for 6 minutes at tested power.
