Roasted Fennel White Bean Dip Recipes

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

Ingredients

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.

WHITE BEAN AND FENNEL DIP

White Bean and Fennel Dip image

This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.

Provided by Melissa Clark

Categories easy, quick, dips and spreads, appetizer

Time 15m

Yield 2 1/4 cups, or about 8 servings

Number Of Ingredients 8

Ingredients

1 teaspoon fennel seeds
2 15-ounce cans white beans, drained and rinsed
1 fat garlic clove, finely chopped
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1 fennel bulb, with fronds
1/3 cup extra virgin olive oil, or more as needed

Steps:

In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Lightly crush seeds in a mortar and pestle.
In a food processor, combine fennel seed, beans, garlic, zest, juice and salt. Chop 3 tablespoons of the fennel fronds and add to the bowl. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined. Taste and adjust seasonings.
Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer. Cut bulb lengthwise into 1/2-inch-thick sticks. Serve alongside the dip.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 2 grams

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

Ingredients

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

ROASTED FENNEL & WHITE BEAN DIP

ROASTED FENNEL & WHITE BEAN DIP image

Number Of Ingredients 14

Ingredients

For Roasted Fennel
1 Large or 2 Small
Fennel Bulbs, trimmed and cut into 1 inch pieces
2-3 tablespoons Olive Oil
2 Cloves Garlic still in papery shell
Salt and Pepper
For the Cannellini Bean puree
3/4 cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini

Steps:

First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins. Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

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