Green Meal

Caramelized Fennel with White Bean Purée

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Caramelized Fennel with White Bean Purée

Dinner

Sides

Golden caramelized fennel wedges meet a creamy white bean purée infused with garlic, thyme, and lemon. The dish is rich, silky, and deeply aromatic — a perfect balance between sweetness from the fennel and brightness from the citrus and herbs.

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Serves

⏱️

Time

35 min

☁️

CO2e

Fenne + Butter Bean = ~ 0.4 kg CO₂e per portion

Let's cook it

Ingredients

2 medium fennel bulbs, each cut lengthwise into 6–8 wedges
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1 (24 oz) jar or can butter beans (don’t drain)
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2 shallots, finely chopped
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2 cloves garlic, finely chopped
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1 tsp fennel seeds
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1 tsp fresh thyme leaves
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2 tbsp butter or vegan butter
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1 tbsp olive oil (plus more for frying)
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Zest and juice of ½ lemon
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Salt & pepper, to taste

2 medium fennel bulbs, each cut lengthwise into 6–8 wedges
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700 g jar butter beans (not drained)
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2 shallots, finely chopped
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2 cloves garlic, finely chopped
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1 tsp fennel seeds
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1 tsp picked thyme leaves
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25 g butter or vegan butter
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15 ml olive oil (plus more for frying)
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Zest and juice of ½ lemon
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Salt & pepper, to taste

🗒️ Ingredients

Steps

Cook the shallots:

Heat a little olive oil in a medium pan over low heat. Add shallots and cook until soft and translucent, about 5 minutes.
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Build the flavor base:

Stir in garlic and fennel seeds. Cook for 2–3 minutes until fragrant, then add the butter beans with their liquid.

Simmer and soften:

Stir occasionally until beans are very tender, adding a splash of water if it gets too thick. Add lemon zest and juice, and season lightly.

Blend the purée:

Transfer two-thirds of the bean mixture to a blender and purée until smooth and creamy. Add a bit of water if needed. Return to a bowl and season to taste.

Prepare the fennel:

Heat a little olive oil in a heavy pan (cast iron if possible) over medium heat. Sear the fennel wedges cut side down until golden, then flip. Lower the heat, add thyme, butter, salt, and a drizzle of olive oil. Cook gently until tender and caramelized, about 10–12 minutes.

Assemble:

Spread the white bean purée generously over a serving plate. Arrange the fennel on top, spoon over the remaining beans, and drizzle with a little olive oil or chopped fennel fronds.

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