The important thing with this dish is to roast the vegetables until they are very soft and browned. Cooked in this way, they will contribute to the moisture and intensity of flavor in the dish. I have made the dish with Jerusalem artichokes and potatoes instead of beans and that was very good too.
1 large fennel bulb
3/4 lb. (12 oz/400g) pinkeye or other
waxy potato, washed well with skins left on
4 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
2 tablespoons Dijon mustard
1/4 cup plus 3 tablespoons stock
(3-1/2 fl. oz./100 ml)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1 cup navy (haricot) beans,
soaked and cooked until tender
1/2 bunch fresh fennel leaves
Cut the fennel and potatoes in half and then into wedges.
Place in a baking dish.
Add the garlic.
Rub the oil and salt into the cut vegetables.
Add the mustard, stock, lemon juice and pepper and mix through to coat evenly.
Bake at 335 degrees F. (170 degrees C.) for about 35 minutes or until the vegetables are golden brown and collapsing; turn twice during cooking.
Add the navy beans and continue to cook for a further 15 minutes.
Serve with sprigs of fresh fennel leaves.
Food By Holly Davis
Ten Speed Press, April 2000
Paper with flaps, $19.95
192 pages, index and glossary
Full color illustrations
Recipe reprinted by permission.
This page created September 2000
Copyright © 1994-2017,