Braised Fennel with White Beans and Pesto
While waiting for clear skies and sunshine …
When my oldest son and his girlfriend visit our home in Normandy, I enjoy the challenge of cooking vegan dishes for them. Today, it was braised fennel and leeks on a bed of celery-root purée, with white beans and caper-basil pesto. I started by making a pesto of fresh basil, pine nuts, capers, lemon zest, juice, and olive oil. Wedges of fennel were sauteed in olive oil with leeks, and then braised with white wine and finished in the oven. Next, I cut a whole celery root into chunks, steamed it, and made a puree with non-dairy yogurt and vegan butter. White beans were cooked with a touch of garlic, salt, and black pepper.
Plated all together: celery root purée, beans, a few dabs of pesto, fennel and leeks, and a drizzle of olive oil. A sprinkle of fresh thyme from the potager and deep black nigella seeds for texture. This dish was hearty and satisfying and yet has a fresh, zesty flavor, thanks to the caper pesto.
Braised fennel …
Mise-en-place
The three components of this dish are braised fennel, celery root puree and white beans. The combination is simple and rustic and yet decadent to the palette.
Gather the basic ingredients:
2 large fennel bulbs
2 large leeks
1 glass (240 ml) dry white wine (or stock)
2 tablespoons olive oil plus 2 tablespoons butter or vegan butter substitute
1 large celery root, peeled and cubed
1 pot vegan yogurt or plain dairy yogurt
1 can or jar of white beans
1 teaspoon garlic powder, salt & pepper
Nigella seeds and fresh tyhme leaves for garnish (optional)
For the pesto:
3 tablespoons capers
1 bunch / about 1 cup of loose fresh basil leaves
1 tablespoon lemon zest and a squeeze of lemon juice
1/4 cup /60 ml olive oil
3 tablespoons toasted pine nuts
Salt and pepper to taste
Method …
Preheat your oven to 180C/350F
Prepare the fennel root by cutting off the stalks and fronds, setting them aside for another use. Slice or quarter the fennel bulbs. Thoroughly wash the leeks and dice them into rounds.
In an oven-proof gratin dish, add the oil and butter or butter substitute and sauté the fennel and leeks until they begin to take color, but are not fully cooked. Add the wine or stock and then deglaze the pan. Put the pan into the oven to braise for 25 minutes.
While the fennel and leeks braise in the oven, steam the celery root cubes until soft enough to mash. Add butter and salt to taste and then stir in the yogurt until you have a smooth puree.
Heat the beans for 10 minutes on the stovetop until bubbly. Taste before adding salt, if needed.
Making the basil-caper pesto:
If your pine nuts are not toasted, you will want to heat them in a dry pan for just a minute or two and then set them aside to cool.
In a small food processor or mortar and pestle, combine the pine nuts, capers, basil leaves, lemon zest and olive oil and process until well combined. You can add more olive oil by the drizzle to reach a slightly pourable consistency.
Fennel contains beta-carotene (which is converted to vitamin A in the body) and vitamin C, a nutrient important for collagen production and tissue repair.
Bringing it together …
Arrange serving dishes or a platter and begin by adding the bottom layer of the celery root puree. Next add a spoon or two of the white beans with dots of pesto. Add the braised fennel and leeks and then drizzle with the pan juices - braising liquid.
Nigella seeds make an interesting garnish for this dish along with fresh thyme leaves, should you have some in your herb garden. Sometimes known as kalonji or black onion seeds, nigella seeds are a staple in Indian and Middle Eastern cooking.
My new book …
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is available online and from your favorite bookshop!
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items.