Caramelized Fennel with Tahini White Bean Purée

I’m a weirdo about Fennel. I don’t love it most of the time. That being said, I am CRAZY about it when it is roasted to caramel-y perfection. Especially when paired with this white bean purée. So if you’re like me and you’re on the fence about this anise-y veg- give this super simple recipe a try. I have a feeling you will be converted.

What you’ll need:

• 1 Fennel Bulb

• 1 Can of White Beans (I used Cannellini Beans)

• Olive Oil

• Salt & Pepper

• Fresh Thyme

• Tahini

• Lemon

Set oven to 375 degrees. Cut Fennel fronds off of the top of the bulb. Cut right down the middle of the bulb from top to bottom.Then cut these pieces into smaller slices (as you would an orange). Arrange them on a roasting pan and drizzle generally with olive oil. Sprinkle with salt & pepper and top with sprigs of thyme. Toss with your hands. Roast for 45 minutes or until caramelized, turning each piece over once halfway though.

In a blender, add washed beans, 1/4 cup olive oil, juice from 1 lemon, 1 tbsp tahini, 1 tsp salt and 1/4 tsp pepper. Blend until smooth and creamy.

Once Fennel is roasted, spread the Purée on the bottom of a plate and top with roasted Fennel. Eat alone or with chicken breast, sausage or roasted pork. Pairs beautifully with a cold glass of Vermentino or Albariño.

Buon Appetito!