Roasted fennel with white beans, green olives and lemon — JULIA BUSUTTIL NISHIMURA
I absolutely adore roasted fennel. Truthfully I love fennel all ways – raw in salads or as a snack, braised in stock and white wine or in milk like I do with po
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Cooking tools:
- Immersion blender
- Potato masher
- Microplane
- Citrus press
- Blender
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Can opener
- Fork
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 2 bulbs fennel, quartered
- 3 tbsp extra virgin olive oil
- Sea salt
- 2 400g tins white beans, drained and rinsed
- 2 garlic cloves, roughly chopped
- 250ml chicken or vegetable stock
- 3 sprigs oregano, plus extra to serve
- 3 tbsp extra virgin olive oil, plus extra for serving
- Zest of a lemon
- 100g Sicilian green olives, pitted and roughly chopped
- Juice of a lemon
- 2 tbsp extra virgin olive oil
- black pepper
- Zest of a lemon, to serve
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