Roasted fennel on bean puree

Roasted fennel on bean puree

Total: 55 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / null: 463 kcal
, Fat: 26 g
, Carbohydrate: 31 g
, Protein: 18 g

Ingredients

4

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

4 fennel X
3 red onions, cut into approx. 1 cm wedges
2 tbsp olive oil
½ tsp salt
a little pepper

Bean puree

2 tin white beans (approx. 400 g each), rinsed and drained
200 g feta, crumbled
2 tbsp apricot jam

Dressing

2 tbsp olive oil
1 tbsp apricot jam
1 organic lemon, grated zest and the juice
½ tsp chilli flakes
¼ tsp salt

To serve

½ bunch dill, torn into pieces
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How it's done

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Vegetables

Place the fennel and onions on a baking tray lined with baking paper, brush with the oil, season.

cut into approx. 1 cm wedges, stalks (incl. greens) thinly sliced, set aside

To roast

Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Bean puree

Set aside 50 g of beans. Place the remainder of the beans in a measuring cup along with the feta, jam, ¼ of the roasted fennel and half of the onions, puree until smooth.

Dressing

Combine the oil with all the other ingredients up to and including the salt.

To serve

Spread the bean puree on a platter. Arrange the fennel and onions on top, drizzle with the dressing. Top with the reserved beans and fennel stalks, garnish with the dill.

Good to know
Tip: Sprinkle with croutons for added crunch.

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