Braised fennel on butter bean mash

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• e.g. olive oil
• 1 jar broad beans
• e.g. salt and pepper
• n. B. cumin powder
• e.g. chili flakes
• 2 fennel bulbs
• 2 tbsp butter, in pieces
• 50 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and vegetarian, vegan possible

For the bean purée, finely dice the onion and press the garlic. Briefly sauté both in a little olive oil. Add the beans and their water. Bring to a boil and season with salt, pepper, cumin, and chili flakes. Simmer with the lid on for 5 minutes. Then turn off and let stand. Cut the fennel into large wedges, leaving some of the stalk on so the wedges don’t fall apart. Reserve the fine greens. Fry in a little olive oil. Once they have taken on some color, add several pieces of butter (or a vegan butter substitute for a vegan version). Fry until the fennel is well browned. Then pour in the stock and simmer with the lid on, until very soft or still firm to the bite, depending on your preference. In the meantime, set aside 1/3 of the beans and season with the finely chopped fennel greens. Purée the remaining portion until puree. Season again to taste. If necessary, reheat briefly in the microwave. Spread the bean purée onto the plate with a spoon until it forms a mirror. Arrange the fennel on top. Garnish with the whole beans and drizzle with olive oil. Serve with fresh baguette or sweet potato fries.