This hearty winter dish combines sweet roasted fennel with creamy farmhouse beans for a delicious comforting winter dish. Perfect as an elegant side for entertaining or served as a light meal with plenty of crusty bread.
Serves 8 as a side dish
2 large fennel bulbs
Extra virgin olive oil (EVO)
Sal de Añana spring salt
Freshly ground black pepper
1 leek, white part only, finely sliced
2 cloves garlic, crushed
1 tsp The Spice Trader fennel seeds
700g jar El Navarrico farmhouse beans, with liquid
A good knob of butter (optional)
1 Tbsp Forvm Chardonnay vinegar
Vincotto Originale
Preheat the oven to 200°C (180°C fan-forced).
Trim the fennel bulbs, reserving some of the fronds. Cut each bulb lengthways into 8 wedges, leaving some of the core on each, so the wedges hold together; place in a bowl. Drizzle with EVO; sprinkle with salt and pepper and toss to coat. Spread the fennel wedges out on a low sided oven tray in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and caramelised at the edges.
At the same time, heat about 3 tablespoons EVO in a large saucepan. Add the leek and cook gently for 10 minutes until soft but not browned. Stir in the garlic and fennel seeds and cook for a minute until fragrant. Now stir in the beans and the liquid from the jar and simmer for 2-3 minutes. Add a splash of water if necessary to keep the sauce creamy. Add the butter to melt, stir in the vinegar and season to your liking with salt and pepper.
Pour the beans onto a serving plate and top with the roasted fennel. Drizzle with Vincotto and scatter with the fennel fronds just before serving.
Recipe by Julie Le Clerc.
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