Equipment
Ingredients
White Bean Purée
- 850 g white beans, rinsed
- 600 ml parmesan broth
- 2 garlic, thinly sliced
- 1 g salt
- 1 g cracked pepper
Braised Fennel
- 2 fennel, stalks trimmed, fronds reserved
- 45 ml olive oil
- 15 g unsalted butter
- 4 shallot, peeled and halved lengthwise
- 3 g salt
- 1 g dried ground sage
- ½ g red-pepper flakes
- 240 ml parmesan broth
- 22½ ml lemon juice
Nutrition (per serving)
Method
In a saucepan, combine the rinsed white beans, 600ml parmesan broth, sliced garlic, 1g salt, and cracked pepper. Bring the liquid to a boil.
Lower the heat and simmer the bean mixture for 20 minutes until the liquid has reduced to a depth of approximately 5mm (1/4 inch).
Transfer the bean mixture to a blender and process until the consistency is smooth and creamy. Cover and keep warm.
Cut the fennel bulbs in half lengthwise, then slice each half into 3 equal wedges.
Heat 30ml of olive oil and the butter in a large skillet over medium-high heat (190°C/375°F).
Place fennel wedges cut-side down in the skillet and sear for 5 minutes until golden brown. Flip and sear the other side for 5 minutes, then remove to a plate.
Add the remaining 15ml of olive oil to the skillet and sear the shallots on their flat side for 2 minutes. Flip and cook for 2 more minutes until browned.
Return the fennel to the skillet and season with 3g salt, sage, and red-pepper flakes. Pour in 240ml of parmesan broth.
Cover the skillet and simmer over medium heat (100°C/212°F) for 10 minutes, stirring occasionally, until the fennel is tender.
Remove the skillet from the heat and stir in the lemon juice.
Spread the white bean purée into shallow bowls. Top with the braised fennel and shallots, then spoon the remaining pan sauce over the dish. Garnish with reserved fennel fronds.
Chef's Notes
- For an extra depth of flavor in the bean purée, consider adding a bay leaf or a sprig of rosemary to the simmering beans.
- Don't overcrowd the pan when searing the fennel. This ensures a good sear and prevents the fennel from steaming, which would prevent browning.
- Taste and adjust seasoning at multiple stages, especially after reducing the bean liquid and before serving. The saltiness of Parmesan broth can vary.
- The reserved fennel fronds are not just for garnish; they add a fresh, aromatic lift. Chop them finely and sprinkle over the finished dish.
- If your white bean purée is too thick, thin it with a tablespoon or two of warm water or extra broth until it reaches your desired consistency.
Storage
Refrigerator: 3 days — Store purée and fennel in separate airtight containers.
Reheating: Warm the purée in a saucepan over low heat with a splash of broth; reheat fennel in a skillet.
