The newest ingredient to make its way into my kitchen this winter has been fennel. It's so cheap and plentiful at the moment, I just had to buy it even though I had no idea how to cook it! After a quick online search and mixing a few recipes together I came up with this tasty dish. Even my kids love it which is a huge plus!
Fennel and Beans
1 clove garlic
2 tbsp fennel seeds
1 medium fennel
1 cup of water
zest of 1 lemon
zested lemon cut into eights
1 can canellini (or other white beans), drained and rinsed
In a large saucepan, sauté the garlic, onion and fennel seeds over medium high heat.
Cut the fine feathery fronds off the tops of the fennel bulb. Set aside for a garnish at the end.
Chop the fennel finely, and add to the saucepan. Cook for 1-2 minutes.
Add the water, lemon zest, lemon pieces and beans.
Put the lid on the pot and cook gently over low heat for approximately 10 minutes.
To serve, spoon into dishes and garnish with the fennel fronds.