Preppr helps Businesses on Instagram to Schedule and Auto-post.
Learn More
Preppr helps Businesses on Instagram to Schedule and Auto-post. Learn More
x
Photos and video with hashtag #fennel

#fennel

  • 259.7K Photos
  • Small
  • Medium
  • Large
  • Grid
  • List
  • Columns
- It is Danish gin time 🇩🇰 __________________________________________ Tonight I want to present you the Radius Lab gin Batch 18 🍸🇩🇰 The Radius Distillery is actually a boutique in Denmark that crafts small and micro batches 😍 The batch 18 is a very good gin made of apples , juniper , fennel , lemon peel , rosebud 🌹 🍋 🍎 I paired it with the classic Schweppes premium mixer original tonic 👍🏻 You can add apple peel to bring more fruity notes 🍏 😉 __________________________________________ #gin#ginlover#ginto#ginlovers#premium#tonic#mixer#perfect#apero#ginoclock#gintonic#amazing#combo#ginstagram#discover#denmark#danish#rosebud#fennel#lemon#apple#citrus#schweppes#boutique#radius#18#sun#sunny#winter#cold
- It is Danish gin time 🇩🇰 __________________________________________ Tonight I want to present you the Radius Lab gin Batch 18 🍸🇩🇰 The Radius Distillery is actually a boutique in Denmark that crafts small and micro batches 😍 The batch 18 is a very good gin made of apples , juniper , fennel , lemon peel , rosebud 🌹 🍋 🍎 I paired it with the classic Schweppes premium mixer original tonic 👍🏻 You can add apple peel to bring more fruity notes 🍏 😉 __________________________________________ #gin #ginlove #ginto #ginlover #premium #toni #mixer #perfec #apero #ginocloc #gintonic #amazin #combo #ginstagra #discover #denmar #danish #rosebu #fennel #lemo #apple #citru #schweppes #boutiqu #radius #1 #sun #sunn #winter #cold
- It is Danish gin time 🇩🇰 __________________________________________ Tonight I want to present you the Radius Lab gin Batch 18 🍸🇩🇰 The Radius Distillery is actually a boutique in Denmark that crafts small and micro batches 😍 The batch 18 is a very good gin made of apples , juniper , fennel , lemon peel , rosebud 🌹 🍋 🍎 I paired it with the classic Schweppes premium mixer original tonic 👍🏻 You can add apple peel to bring more fruity notes 🍏 😉 __________________________________________ #gin#ginlover#ginto#ginlovers#premium#tonic#mixer#perfect#apero#ginoclock#gintonic#amazing#combo#ginstagram#discover#denmark#danish#rosebud#fennel#lemon#apple#citrus#schweppes#boutique#radius#18#sun#sunny#winter#cold
- Fennel-Scented Duck Breasts with Pinot Noir Sauce Ingredients Duck -1 teaspoon black peppercorns -1 teaspoon fennel seeds -4 cups cold water -1 fennel bulb, thinly sliced, fronds chopped -1/2 cup white balsamic vinegar -2 teaspoons honey -2 teaspoons salt -Three 12-ounce duck breasts Sauce -1 tablespoon unsalted butter -1/2 small white onion, thinly sliced -2 tablespoons honey -1/2 cup Pinot Noir -1 cup chicken stock or low-sodium broth -1/2 teaspoon black peppercorns -2 thyme sprigs -1 small plum tomato, chopped -Salt and freshly ground pepper -Celery Root and Potato Puree, for serving • Cooking step by step Step 1: In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight. Step 2:  Preheat the oven to 325° fahrenheit. In a small saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until browned. Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes. Add the wine and simmer until reduced by half, 4 minutes. Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper. Step 3: Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce. Enjoy ❤ #food #recipe #fennel #duck #pinotnoir #sauce #❤ #wonderfulfoodjourney
- Fennel-Scented Duck Breasts with Pinot Noir Sauce Ingredients Duck -1 teaspoon black peppercorns -1 teaspoon fennel seeds -4 cups cold water -1 fennel bulb, thinly sliced, fronds chopped -1/2 cup white balsamic vinegar -2 teaspoons honey -2 teaspoons salt -Three 12-ounce duck breasts Sauce -1 tablespoon unsalted butter -1/2 small white onion, thinly sliced -2 tablespoons honey -1/2 cup Pinot Noir -1 cup chicken stock or low-sodium broth -1/2 teaspoon black peppercorns -2 thyme sprigs -1 small plum tomato, chopped -Salt and freshly ground pepper -Celery Root and Potato Puree, for serving • Cooking step by step Step 1: In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight. Step 2:  Preheat the oven to 325° fahrenheit. In a small saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until browned. Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes. Add the wine and simmer until reduced by half, 4 minutes. Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper. Step 3: Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce. Enjoy ❤ #food #recipe #fennel #duck #pinotnoir #sauce #❤ #wonderfulfoodjourney
- Fennel-Scented Duck Breasts with Pinot Noir Sauce Ingredients Duck -1 teaspoon black peppercorns -1 teaspoon fennel seeds -4 cups cold water -1 fennel bulb, thinly sliced, fronds chopped -1/2 cup white balsamic vinegar -2 teaspoons honey -2 teaspoons salt -Three 12-ounce duck breasts Sauce -1 tablespoon unsalted butter -1/2 small white onion, thinly sliced -2 tablespoons honey -1/2 cup Pinot Noir -1 cup chicken stock or low-sodium broth -1/2 teaspoon black peppercorns -2 thyme sprigs -1 small plum tomato, chopped -Salt and freshly ground pepper -Celery Root and Potato Puree, for serving • Cooking step by step Step 1: In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight. Step 2:  Preheat the oven to 325° fahrenheit. In a small saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until browned. Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes. Add the wine and simmer until reduced by half, 4 minutes. Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper. Step 3: Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce. Enjoy ❤ #food #recipe #fennel #duck #pinotnoir #sauce #❤ #wonderfulfoodjourney
- Hello Organic Friends! Purple Daikon, Fennel, and Red Chard have all made their way into this weeks GO BOX! To order, go to https://www.growersorganic.com/gobox or simply comment on this post with your name, box size, and pick-up day. *Pick up days are Friday, 3/2 from 11-4 and Saturday, 3/3 from 10-12.* We have THREE options to choose from: 1) Small GOBOX- a weeks worth of produce, serving 1-2 people, $22 2) Large GOBOX- a weeks worth of produce, serving 3-4 people. $32 3) Pretty Ugly Box- a weeks worth of produce, serving 1-2 people, you will receive delicious but slightly 'ugly' produce that helps to reduce waste! $17 with $1 of the proceeds donated to the Denver, non-profit 'We Don't Waste'. Small: 3 Braeburn Apples 2 Grapefruit 3 Kiwi 3 Lemons 2 Pears 1 Red Chard 2 Purple Daikon 1 Fennel 1 Bunch Red Kale 3 Russet Potatoes Large: 5 Braeburn Apples 3 Grapefruit 5 Kiwi 5 Lemons 4 Pears 2 Red Chard 3 Purple Daikon 1 Fennel 2 Bunch Red Kale 4 Russet Potatoes 📷: SimplyHealthyFamily #Fennel #Organic
- Hello Organic Friends! Purple Daikon, Fennel, and Red Chard have all made their way into this weeks GO BOX! To order, go to https://www.growersorganic.com/gobox or simply comment on this post with your name, box size, and pick-up day. *Pick up days are Friday, 3/2 from 11-4 and Saturday, 3/3 from 10-12.* We have THREE options to choose from: 1) Small GOBOX- a weeks worth of produce, serving 1-2 people, $22 2) Large GOBOX- a weeks worth of produce, serving 3-4 people. $32 3) Pretty Ugly Box- a weeks worth of produce, serving 1-2 people, you will receive delicious but slightly & #39;ugly & #39; produce that helps to reduce waste! $17 with $1 of the proceeds donated to the Denver, non-profit & #39;We Don& #39;t Waste& #39; . Small: 3 Braeburn Apples 2 Grapefruit 3 Kiwi 3 Lemons 2 Pears 1 Red Chard 2 Purple Daikon 1 Fennel 1 Bunch Red Kale 3 Russet Potatoes Large: 5 Braeburn Apples 3 Grapefruit 5 Kiwi 5 Lemons 4 Pears 2 Red Chard 3 Purple Daikon 1 Fennel 2 Bunch Red Kale 4 Russet Potatoes 📷: SimplyHealthyFamily #Fennel #Organic
- Hello Organic Friends! Purple Daikon, Fennel, and Red Chard have all made their way into this weeks GO BOX! To order, go to https://www.growersorganic.com/gobox or simply comment on this post with your name, box size, and pick-up day. *Pick up days are Friday, 3/2 from 11-4 and Saturday, 3/3 from 10-12.* We have THREE options to choose from: 1) Small GOBOX- a weeks worth of produce, serving 1-2 people, $22 2) Large GOBOX- a weeks worth of produce, serving 3-4 people. $32 3) Pretty Ugly Box- a weeks worth of produce, serving 1-2 people, you will receive delicious but slightly 'ugly' produce that helps to reduce waste! $17 with $1 of the proceeds donated to the Denver, non-profit 'We Don't Waste'. Small: 3 Braeburn Apples 2 Grapefruit 3 Kiwi 3 Lemons 2 Pears 1 Red Chard 2 Purple Daikon 1 Fennel 1 Bunch Red Kale 3 Russet Potatoes Large: 5 Braeburn Apples 3 Grapefruit 5 Kiwi 5 Lemons 4 Pears 2 Red Chard 3 Purple Daikon 1 Fennel 2 Bunch Red Kale 4 Russet Potatoes 📷: SimplyHealthyFamily #Fennel #Organic

This product uses the Instagram API but is not endorsed or certified by Instagram. All Instagram™ logos and trademarks displayed on this application are property of Instagram.