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roasted fennel with mashed beans

Roasted Fennel with Mashed Beans and Lemon

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Ingredients
  

  • 1 fennel bulb
  • 1/2 lemon, sliced in wedges
  • 1/2 lemon, zested (optional)
  • spray of oil
  • salt & pepper
  • 1 clove garlic, chopped
  • 1 can of white cannellini, pinto or navy beans (anything light colored) drained and rinsed

Instructions
 

Cut the fennel for roasting

  • Cut the top fronds of the fennel.
  • Trim the flat bottom to remove the old/dry root end. Save as much of the root bulb as you can.
  • Slice the bulb in half (from top front part to bottom root end).
  • Next, slice the fennel in slivers about 3/4 inch thick. The core should still be intact and hold the fennel layers together.

Roast the Fennel and Lemon

  • Place the cut fennel wedges on a cookie sheet covered with parchment paper.
  • Spray with a little bit of oil (it doesn’t need much), a sprinkle of salt and pepper.
  • Also add the lemon wedges where you see space.
  • Roast these together at 400 degrees for about 20-25 minutes. Check on them halfway and turn the fennel slivers over. (Depending on your oven, you may have to roast them for a little longer. You just want them to have a nice darker colored sear on both sides.)

While the fennel roasts, make the beans

  • Heat a heavy bottomed pot, sauté the garlic with a little bit of salt and a spray of oil.
  • Add in the beans, with about 1/2 cup water.
  • Bring to a simmer, and cook about 5 minutes.
  • Turn the heat off and mash the beans using a tomato masher, until they are to your desired consistency.
  • Taste again for seasoning and add salt and pepper to adjust.

Assemble the dish

  • Plate the beans along with the roasted fennel and lemon.
  • Squeeze the lemon over the top, and add the zest (if using, and if you like it extra lemony). Serve!