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Lilly’s Table

 
 
© Lillys-Table.com Photo of Fennel Turnip & White Bean Spread
 

Tags: nuts Low-Glycemic Gluten-Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fennel Turnip & White Bean Spread

 

Turnips & fennel are braised until soft and packed with flavor. They are then pureed into spreadable goodness with white beans, nuts & cheese. The easiest way to make this is to start with leftovers of the Braised Fennel, Turnips & White Beans. Simply double the recipe, blend and a spread will be ready for lunches and snacks.

Ingredients

  • 3 turnips, medium sized or equivalent
  • 1 fennel bulb, including the fronds
  • 2 tablespoons olive oil, divided
  • 1 cup broth
  • ½ cup white wine
  • 1½ cup white beans, cooked
  • ¾ cup walnuts, broken in pieces
  • ½ cup grated parmesan cheese
  • 1 whole lemon, skin washed and dried
  • ¾ teaspoon salt, more as needed

Serving Size: 4 People

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Preparation Instructions

Trim the turnips and fennel. Cut into bite-sized chunks. Reserve the fennel fronds. Drizzle half of the olive oil in a skillet with a lid over medium heat. Toss in the chunks. Allow to sear for a few minutes with the lid off until golden color appears on one side. Toss again and then sear until more color forms. Pour in the broth and white wine. Cover and simmer for about 10-15 minutes until the vegetables feel tender.

Place the white beans, vegetables, walnuts, grated parmesan, lemon zest, lemon juice, salt, a handful of the fennel fronds and remaining olive oil in a food processor. Pulse until well combined and spreadable. Taste. Add more salt or even a splash more olive oil, if desired.