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Lilly’s Table

 
 
Blood Orange Quinoa
© Lillys-Table.com Photo of Braised Fennel, Turnips & White Beans
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

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

Braised Fennel, Turnips & White Beans

from Braised Fennel, Turnips, White Beans & Blood Orange Quinoa, the Week of February 12, 2012.
View the previous recipe for this meal.

Late winter to early spring brings turnips & fennel which become sweeter and tender through the braising process. This recipe starts with dry beans, but if you have a can, they are already cooked, or you have a pressure cooker that will mean dinner is ready in less than 30 minutes. Leftovers are perfect in this Fennel, Turnip & White Bean Spread.

Ingredients

  • ½ cup white beans, dry or 3 times as many canned
  • 1 tablespoon olive oil
  • 2 turnips, medium
  • 1 fennel bulb
  • 1 cup broth, chicken or your favorite vegan variety, homemade is even better!
  • ½ cup white wine, or more broth instead
  • ½ teaspoon salt, more as needed

Serving Size: 2 People

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Preparation Instructions

If starting from dry white beans, soak them in water the night before.

The next day, strain off the liquid add about 4 times as much water as the beans. Break off a stem of the fennel to add to the beans as they cook. Bring up to a simmer for 2-4 hours depending on the age and toughness of the bean until they are tender to the bite (this can be done up to a day or two prior, if desired). A crock pot at about 4-6 hours or pressure cooker at 15-25 minutes also works well.

Trim the turnips & fennel and cut into bite-sized chunks. Drizzle the olive oil in a skillet with a lid over medium heat. Toss in the veggie chunks. Allow to sit for a few minutes with the lid off until golden color appears on one side. Toss again and then sear until more color forms. Next, pour in the broth and white wine. Cover and simmer for about 10-15 minutes until the vegetables feel tender. Remove the lid and boil off any excess liquid.

Chop a few of the fennel fronds for garnish. Strain the beans and toss in with the vegetables and fennel fronds.