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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 383 kcal
- Protein
- 17 g
- Carbohydrates
- 50 g
- Fat
- 14 g
- Fiber
- 13 g
- Sugar
- 7 g
- Sodium
- 1058 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 6 mg
- Potassium
- 1270 mg
- Calcium
- 188 mg
- Iron
- 6.2 mg
- Magnesium
- 110 mg
- Phosphorus
- 220 mg
- Zinc
- 2.2 mg
- Vitamin A
- 71 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 77 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.9 mg
- Folate
- 146 mcg
- Water
- 231 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Bean purée is grainy or thick
Cause: Insufficient liquid or blending time
Fix: Add 15ml of warm broth or water and blend again, or pass through a fine-mesh sieve
Prevention: Ensure beans are very soft after simmering and use a high-powered blender
Fennel is tough or crunchy
Cause: Braising time was too short or the skillet lid did not seal properly
Fix: Add a splash of broth and continue braising, covered, for 5-8 more minutes
Prevention: Use a tight-fitting lid to trap steam during the braising phase
Cultural Context
This dish draws inspiration from classic Italian peasant cooking, where humble ingredients like beans and seasonal vegetables are transformed into comforting and flavorful meals. Fennel, a staple in Mediterranean cuisine, is often braised or roasted to mellow its anise flavor and bring out its natural sweetness. The white bean purée provides a creamy, earthy base that complements the tender braised fennel beautifully.
