Fennel With Creamed Beans

• porsjoner: Makes 2 portions
• total tid: 1 minute

Ingredienser

Recipe

1 large head of fennel, cut into 6-8 wedges, herby fronds picked off

1 large shallot, finely diced

A few sprigs thyme

1 tsp fennel seeds

60g pitted green olives, halved lengthways

A really good knob of butter

400g can of cannellini beans

1 lemon

Olive oil

Salt and pepper

Fremgangsmåte

Place a cast iron pan over a high heat with a little oil. Add the fennel in a single layer. When the underside is coloured turn them, so that both sides are well coloured. Add the thyme, butter and salt to the pan and turn down the heat to low. Cook until the fennel is tender, turning from time to time. Add the olives to the pan to warm through

Meanwhile sweat the shallots in a saucepan over a medium heat with a little oil. When starting to soften stir in the fennel seeds and cook out for 1-2mins. Stir in the beans and continue to cook, stirring regularly/ vigorously until they are soft and creamy – add a little water if the pan starts to dry out. Roughly chop half the fennel fronds and stir it in with lemon juice and salt to taste

Spoon the beans into a bowl and top with the fennel, olives and remaining fronds