CREAMY WHITE BEAN AND FENNEL CASSEROLE
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
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
BEANS AND GREENS POLENTA BAKE
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Provided by Anna Stockwell
Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
- Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
- Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
- Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.
FENNEL, BORLOTTI BEAN AND POLENTA BAKE
This recipe if from Linda Majzlik, a vegan taste of Italy. I used dairy parmesan rather than vegan parmesan which is called for in recipe. Polenta isn't something I use very much, in fact it was so hard to find the ground corn flour to make it. Corn flours are used a lot in the Mediterranean and American cooking. Now this should not be confused with the corn flour (or corn starch) that we use to thicken things. Polenta comes in various grains, course, medium and fine. I like to use coarse and if I require it any finer I give it a wiz in my Kenwood chef. I eventually found a large kilo bag of coarse polenta in an Asian supermarket for under £3. Polenta is funny substance as technically a corn flour it is not free on slimming world. Per cooked 28g or ounce it has 1 syn. So I would hate to calculate the syns for this dish. It tastes good though and it is low fat.
Provided by cakeinmyface
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First cook the polenta:.
- Place water in large saucepan and bring to the boil. Mix the dry polenta with sage, parsley and parmesan. Gradually add this dry mix to the boiling water, whisking all the time to prevent lumps.
- Lower the heat and simmer stirring frequently and cook for 10-15 minutes until the mixture thickens.
- Spoon the polenta into a lined baking tray, flattening it with the back of a spoon to create a layer that is 2 cm deep. Place this tray in the fridge or cold place whilst you prepare the rest of the bake.
- Heat low fat cooking spray in a large frying pan and add the onions, garlic and fennel and cook for 10 minutes add the remaining ingredients and stir well. Transfer mixture into a shallow baking dish. Cut the polenta into small triangles and arrange these on top of the veg. Sprinkle with a little more parmesan and bake in preheated oven at gas mark 4 until golden.
Nutrition Facts : Calories 291.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 1.1, Sodium 205.3, Carbohydrate 58.7, Fiber 12.3, Sugar 4.8, Protein 12.1
FENNEL POLENTA
Provided by Florence Fabricant
Categories dinner, project, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender. Remove and allow to cool slightly. Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth. Set aside.
- In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer. Slowly whisk in the cornmeal. Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes. Stir in the fennel puree, the chopped fennel greens and the butter. Adjust seasonings.
- Line a baking pan 9 by 13 inches with parchment paper. Spread the polenta in the pan, smooth the surface and cover with plastic wrap. Refrigerate for four hours, until firm.
- Cut the polenta into three-inch squares. Invert the pan to unmold them, then refrigerate them until ready to cook. Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through. Keep in a warm oven until all the squares are browned, then serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 6 grams, TransFat 0 grams
FENNEL & LEMON BOULANGèRE POTATOES
Serve these boulangère potatoes with fennel seeds and lemon for a healthy, flavour-packed side dish. It makes a great side for a Sunday roast
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 1h30m
Yield Serves 4-6 as a side
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
- Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
- Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.
Nutrition Facts : Calories 231 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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