Roasted Fennel Stuffed With White Beans And Chestnuts Recipes

CREAMY WHITE BEAN AND FENNEL CASSEROLE

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.

BRAISED FENNEL AND WHITE BEANS

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.

ROASTED FENNEL AND WHITE BEAN SALAD

Steps:

• Trim base from fennel bulb; cut into eighths, reserving fennel fronds for garnish.
• Toss together fennel, 2 tablespoons oil, 2 teaspoons Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange fennel in a single layer on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees F for 25 to 30 minutes or until tender.
• Whisk together remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each of salt and pepper, Parmesan, lemon juice, and garlic powder in a large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds.

BRAISED FENNEL AND WHITE BEANS

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 WITH CHESTNUTS AND SHALLOTS

Steps:

• If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
• Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
• In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and saute stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
• Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and saute, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
• Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.

ROASTED FENNEL STUFFED WITH WHITE BEANS AND CHESTNUTS

Steps:

• Preheat the oven to 450°F.
• To carve out the core of the fennel bulbs, draw a circle with a paring knife on the cut side of the bulb, no less than half an inch from the edge. Carve an X through the middle of the circle, and roughly cut out each section of the X with the knife. Scrape out the remaining fennel with a melon baller and discard. Rub the fennel bulbs inside and out with salt, pepper, and 1 tablespoon of the olive oil. Place them in a baking dish with a splash of water. Cover and roast for 25 minutes, until slightly tender.
• Meanwhile, heat a sauté pan over medium heat and add the remaining 7 tablespoons olive oil. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic, creminis, cranberries, chestnuts, thyme, and cayenne. Add 1/4 cup of the wine and 1/4 cup water. Bring to a boil, then decrease the heat and simmer, covered, for 10 minutes. Remove the lid and simmer for 10 minutes more.
• Decrease the oven heat to 425°F. Fill the fennel bulbs with the beans and put them in the baking dish, then brush the tops with olive oil. Spread the reserved onion, garlic, and mushroom scraps, the juniper berries, and bay leaves between the bulbs. Pour in the remaining 1/2 cup wine and 1/4 cup water and roast, uncovered, for 20 minutes. The tops of the fennel should be lightly browned. Transfer the fennel to a platter. Strain the roasting liquid into a bowl and whisk in the butter to make a sauce.
• To serve, pour the sauce over the fennel and season with black pepper.