Fennel Bowl with Creamy White Beans and Dry Roasted Veggies

Lately I’ve been seeking out the spring mix with herbs in it; loving the hidden bits of parsley and basil and such.

I found myself rooting through the mix for the fennel lace, like the jerk kid who picks all the m&m’s out of the trail mix.

That jerk might may or may not have been me. 😇

It got me thinking about why I don’t eat fennel more often. Cause clearly I love it.

Other morsels I’ve been loving lately: creamy white beans. One of the favorites quick cheater dinners is dumping a can of white beans into a small skillet, aquafaba and all. A few scoops of nutritional yeast and thinly sliced jalapeños. I cover it and let the aquafaba thicken till it becomes creamy. Smash up some of the beans, and then it’s done. Chips and white bean dip dinner. Yah, it’s not the healthiest, but it’s not awwwwwful either. The beans have protein and fiber and stuff.

And the chips, um……. hey is that a leprechaun over there!?!

I found out that if I left the aquafaba kind of thin, the beans made a lovely nest for dry roasted veggies. I have been loving me some dry roasted veg lately.

jalapenos can sometimes clash with or overpower roasted veggies. the key to including jalapenos in this dish is to slice them very thin. make sure you choose a medium size pepper as well.

But if any of y’all saw my Instagram stories, you know that my oven is fully busted. No dry roasted veggies for me for 7 to 10 days. Aka the time it’s gonna take apartment maintenance to get new parts. Or possibly a new stove? 😏 😮No complaints there.  And it will force me to be more creative with recipe development.

I ordered a hot plate in the meantime. I’ve been really wanting one for a while, for convenience and such, and this was a really good excuse. Plus, they are cheapie cheap cheap.

Kinda like this dish. Seriously. A can of white beans and roasted veg makes for a very thrifty dinner. Which always makes it taste better, right?



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fennel bowl with creamy white beans and dry roasted veggies

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1-2, depending on how hungry you are

make sure to slice the jalapenos very thin, in order to keep a good flavor balance throughout the dish.

Ingredients

  • 1 large fennel bulb (18 oz or so),
  • about 8 oz of broccoli, thiny sliced
  • 6 oz carrots, thinly sliced
  • 1 medium jalapeno, sliced to trancelucence
  • 1 scant tbsp lemon zest
  • 1 scant tbsp grapefruit or orange zest
  • 2 tbsp sumac
  • 1 can of northern white beans
  • 1 1/2 tbsp nutritional yeast
  • pinch of salt

Instructions

  1. Preheat the oven to 450.
  2. Cut away the fennel fronds and store them for later -- garnishes, salads, whatever.
  3. Thinly slice the fennel bulb.
  4. Combine the citrus zests with the sumac and pinch of salt.
  5. Lay the veggies and fennel on parchment lined cookie sheets. Sprinkle the citrus-sumac mix over top.
  6. Roast for 10 minutes. Turn them over, sprinkle the citrus-sumac mix on the other side. Roast for another 10 minutes.
  7. While the veggies are roasting, empty the can of beans, aquafaba and all, into a small skillet. Stir in the jalapenos and the nutritional yeast.
  8. Cover the skillet and allow to cook for 6-7 minutes.
  9. To serve, spoon the white beans into a bowl and place the veggies and fennel over top.
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