Ingredients
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
Bean puree
Dressing
To serve
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.
| Tip: | Sprinkle with croutons for added crunch. |
|---|
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