Citrus Braised Fennel with Creamed Spring Veggies

Fennel, with it’s sweet-savory licorice flavor and crunchy flesh, is a fantastic centerpiece for a refreshing yet gratifying spring-inspired dish. Caramelized in a hot pan, braised with lemon, and served with an assortment of creamy sautéed spring v… — Fennel, with it’s sweet-savory licorice flavor and crunchy flesh, is a fantastic centerpiece for a refreshing yet gratifying spring-inspired dish. Caramelized in a hot pan, braised with lemon, and served with an assortment of creamy sautéed spring veggies, the chunks of fennel soak in the bright flavors and make an outstanding entrée for a warm evening. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

¼ cup vegetable oil, divided in half

1 large bulb fennel

1 leek, sliced into thin rounds, soaked and strained

1 red bell pepper, diced medium (about ½ inch)

4 cloves garlic, thinly sliced

8 ounces frozen (or fresh) lima or fava beans

½ teaspoon red pepper flakes

zest and juice of 1 lemon

½ cup white wine (or two tablespoons cider vinegar)

½ cup vegetable stock or water

½ cup almond or coconut milk

1 bunch parsley, roughly chopped

salt and pepper to taste

Preparation

Cut the stalks off the fennel and remove the fronds. (leaves) Slice the bulb of the fennel into quarters, leaving the root intact.

Dice the stalks into roughly ½-inch pieces. Heat half the oil in a large pan over high heat. Place the fennel quarters into the pan and sear over high for 2-3 minutes on each side, just until the outsides are dark brown.

Remove the fennel bulb from the pan and reduce the heat to medium. Add the remainder of the oil and the rest of the vegetables, including the chopped fennel stalk, into the pan.

Add the red pepper flakes and the lemon zest (save the juice for later) into the pan. Sauté the vegetables for 2-3 minutes, just until they turn translucent.

Pour the white wine and stock into the pan and bring to a simmer. Once the liquid comes to a simmer, return the fennel bulbs to the pan, cover with a tight lid and simmer for 10-12 minutes or until the fennel is tender.

Meanwhile, roughly chop the fennel fronds and mix them in with the chopped parsley.

Once the fennel is tender, remove the bulbs from the pan and keep warm. Pour the milk into the vegetable mixture. Bring the milk to a boil and cook for 1-2 minutes to thicken slightly, there should still be a little bit of a broth.

Just before serving, stir the chopped parsley and fennel fronds into the cooked vegetables and season to taste with salt and pepper.

Serve the bulbs of fennel over the veggies and squeeze the fresh lemon over top.

Zero-waste tips

• Feel free to add any other veggies you have on hand, such as peas, asparagus, onions, or carrots, into the veggie mix.