BRAISED FENNEL with FENNEL WHITE BEAN MASH And SPICED NUT POWDER
New week, new veggie: we have Fennel!!
I love this naturally sweet veggie, but I know many people are resistant to the amazing flavor this veggie can offer so my challenge this week is to convince everyone to try one new way of eating Fennel!
In this first recipe, I chose to braise my fennel to release a yummi mineral taste that is not so obvious in this sweet veggie and can make you fall in veggie love at first bite!
WHAT YOU WILL NEED:
for 4 people
Braised Fennel:
- 1 fennel, cut in quarters, without the leaves
- 1-2 tbsp olive oil
- ¼ teaspoon dried curcuma
- Juice from ½ lemon
- 1 cup veggie stock
- 1 bay leaf
- ½ tsp salt
Fennel mash:
- 1 cup cooked white beans (or chickpea)
- Leaves and stalks from 1 fennel
- 1 medium onion, chopped
- 1 tbsp almond butter(tahini or cashew butter also work)
- Juice from ½ lemon
- 1 tbsp olive oil
- ½-1 cup water (or veggie stock)
Spiced Nut Powder:
- ¼ cup toasted hazelnuts
- ¼ cup pistachios
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp grounded pepper
- 2 tbsp sesame seeds
- ½ tsp salt
HOW TO:
- Braised Fennel: Heat a frying pan with 1-2tbsp olive oil with the curcuma and salt and grill the fennel quarters for 2 minutes, both sides;
- Add the veggie stock, lemon juice and bay leaf and let it cook with the lid on for about 10-15 minutes at medium heat, until the fennel is soft and tender;
- Fennel mash: Fry the onions with the olive oil for 3 minutes until soft and juicy;
- Add all the rest of the ingredients to the pan and let it simmer for 5-10 minutes. Blend everything for 1 minutes, until it becomes a thick, smooth mash. Add more liquid if necessary;
- Spiced Nut Powder: In a small food processor, blend the nuts, seeds and spices until it becomes a colorful powder;
- Serve the warm mash under the braised fennel and top everything with one tbsp of olive oil and 2 tbsp of spiced nut powder.