Cannellini and Fennel Puree

Ingredients.

¼ cup olive oil.

3 cloves garlic, peeled, chopped.

1 cup thinly sliced fennel bulb.

1 440g can Cannellini beans, drained, rinsed.

Salt to taste.

Freshly ground black pepper.

Good squeeze lemon juice.

¼ cup water [or more if required].

2 tblsp chopped fennel fronds.

Method.

Heat the oil in a small pan over a hot flame. Add the garlic and fry until starting to turn golden then add the fennel. Stir fry until soft, then add the beans, salt and pepper. Reduce heat to medium and cook stirring occasionally for another 5 minutes. Add the lemon juice and water, stir through and remove from the heat.

Zap with a hand blender to a purée, adding a little more water a tablespoon at a time, if necessary, until the mixture reaches the desired consistency. Stir the fennel fronds through and either serve immediately, or set aside for later. Reheat in the microwave.

Serves: 2.

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