Braised Fennel on Cannellini Bean Cream

Name: Braised Fennel on Cannellini Bean Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Fennel (to be cleaned) 1.75 lbs; Precooked Cannellini beans (drained weight) 2 ½ cups; Orange juice 4; Water ½ cup; Wild fennel to taste; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Braised fennel on cannellini cream is that dish you whip up when you want something a bit fancy, but without all the hassle. Straight from central Italy, you know, it shows off how people there really love fresh, local veggies. And Braised fennel gets so tender and slightly sweet when roasted just right. Seriously, it soaks up all those flavors and turns creamy on its own. On top of a smooth cannellini bean cream, it’s like a warm hug for your taste buds—moist, earthy, and mellow but still rich enough to feel special.

And the sauce? It’s got this orange-flavored kick that’s just tangy, fresh, and citrusy, cutting through all that richness and tying everything together. Folks in Italy, they’ve got loads of fennel recipes—think ‘Insalata di finocchi e arance’ or ‘Finocchi gratinati alle mandorle’—but this one, I gotta say, it takes flavor balance to a whole new level. Pretty much perfect for a dinner party or a chill weeknight when you want something a bit different.

Fennel and bean dishes really highlight how Italian kitchens adore healthy meals that are simple yet feel super, super fancy. The fennel bulb is really the star here, turning soft and golden after roasting. Combined with the cannellini bean cream, each bite feels rich yet light. And you can see why this combo is a Mediterranean favorite. Plus, it lets you play around with herbs, oils, or even swap in other white bean purees if you're feeling adventurous. And listen, whether it’s a vegetarian fennel side or the main dish, you’ll want to come back to it for its delicate and flavorful outcome each time. Enjoy trying out this dish—it’s a true reminder of the beauty and simplicity of Italian cooking.

How to prepare Braised Fennel on Cannellini Bean Cream

To prepare the braised fennel on cannellini bean cream, first wash the fennel and remove the ends, keeping the fennel fronds for decoration 1. Cut the fennel into wedges 2 and set aside. Squeeze the juice from the oranges 3.

Pour the strained juice into a saucepan 4 and reduce it over high heat 5 until you get a thick sauce 6; it will take about 5 minutes.

In a jug, place the drained and rinsed cannellini beans, then season with salt 7, pepper, and a drizzle of extra virgin olive oil 8, add 100 ml of water and blend with an immersion blender 9.

You should obtain a smooth and homogeneous cream 10. Heat a dash of oil in a pan, place the fennel here 11 and brown them on both sides over medium-high heat for about 5 minutes 12.

The fennel should be well browned 13. Everything is ready to compose the dish: spread the bean cream on the bottom 14, then place the fennel on top 15.

Garnish with the reserved fennel fronds 16, drizzle with the orange sauce reduction 17, and serve your braised fennel on cannellini bean cream immediately 18!

Storage

It is advisable to consume the braised fennel on cannellini bean cream immediately.

You can store the cannellini bean cream and the braised fennel separately in the refrigerator for a couple of days, without the orange juice reduction.

Tip

If you prefer a more pronounced contrast of flavors, you can replace the orange sauce with a reduced balsamic vinegar sauce: its sweet and sour taste pairs perfectly with the braised fennel.

For the translation of some texts, artificial intelligence tools may have been used.