Best 5 Braised Fennel With White Bean Purée Recipes

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Craving a hearty and flavorful vegetarian dish? Look no further than braised fennel with white bean puree. This delectable recipe combines the sweet and aromatic flavors of fennel with the creamy richness of white beans, creating a symphony of textures and tastes. Served as a main course or a delectable side dish, this dish is sure to tantalize your taste buds. The article also includes a scrumptious variation using artichokes, offering a unique twist on the classic recipe. Additionally, a delightful fennel and orange salad recipe is featured, providing a refreshing and tangy alternative. Get ready to embark on a culinary journey with these fantastic fennel-based dishes.

Here are our top 5 tried and tested recipes!

FENNEL PUREE



Fennel Puree image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings (5 cups)

Number Of Ingredients 9

4 large fennel bulbs
1 medium potato
2 garlic cloves
4 cups chicken broth
2 cups milk
3 tablespoons mascarpone cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves

Steps:

  • Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
  • Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
  • Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

CREAMY WHITE BEAN AND FENNEL CASSEROLE



Creamy White Bean and Fennel Casserole image

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.

Provided by Aaron Hutcherson

Categories     easy, casseroles, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
1/2 cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
1/2 cup panko
1/2 packed cup finely grated Parmesan (about 1 ounce)

Steps:

  • Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
  • Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
  • Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
  • Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams

BRAISED FENNEL AND WHITE BEANS



Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

  • Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
  • Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

BRAISED FENNEL AND WHITE BEANS



Braised Fennel and White Beans image

Make and share this Braised Fennel and White Beans recipe from Food.com.

Provided by yogiclarebear

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 2 cups)
1 (15 1/2 ounce) can white beans, drained and rinsed
1 cup chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coarsely chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened

Steps:

  • Heat oil in a large heavy sauté pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
  • Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
  • Garnish with additional oregano leaves to serve.

Nutrition Facts : Calories 268, Fat 10.9, SaturatedFat 3.1, Cholesterol 9.4, Sodium 704.6, Carbohydrate 33.9, Fiber 7.9, Sugar 2.2, Protein 10.6

BRAISED FENNEL



Braised Fennel image

An easy Braised Fennel recipe

Categories     Side     Braise     Quick & Easy     Fennel     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Steps:

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  • Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

Tips:

  • Choose the right fennel: Look for bulbs that are firm and heavy, with no blemishes or bruises. The fronds should be bright green and aromatic.
  • Trim the fennel properly: Cut off the root end and the tough outer layer of the bulb. Remove any wilted or yellowed fronds.
  • Slice the fennel thinly: This will help it cook evenly and absorb the braising liquid.
  • Use a good quality white wine: A dry white wine with a medium body, such as a Pinot Grigio or Sauvignon Blanc, will work well in this recipe.
  • Don't overcook the fennel: It should be tender but still slightly firm.
  • Serve the fennel warm: This dish is best enjoyed immediately after it is cooked.

Conclusion:

Braised fennel with white bean puree is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The fennel is tender and flavorful, and the white bean puree is creamy and smooth. This dish is sure to impress your guests.

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