Slow-Braised Fennel with Cannellini Cream, Saffron-Orange Broth and Olive Crumb

01

Ingredients

• 2 large fennel bulbs (about 700 g total), fronds reserved
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium vegetable stock, divided
• 1/2 cup fresh orange juice
• 2 wide strips orange zest, plus finely grated zest for garnish
• 1 generous pinch saffron threads
• 1 teaspoon pure maple syrup
• 2 teaspoons apple cider vinegar
• 1 can cannellini beans (540 ml), drained and rinsed
• 1 small garlic clove, finely grated
• 1 tablespoon fresh lemon juice
• 1/3 cup panko breadcrumbs
• 1/3 cup pitted black olives, rinsed, dried and finely chopped
• 1 teaspoon fresh thyme leaves

02

Prepare the dish

1. Heat the oven to 190°C (375°F). Trim the fennel stalks, keeping the fronds, and cut each bulb through the root into four wedges so the layers remain attached.
2. Warm 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season the fennel with 1/4 teaspoon salt and the pepper, then sear the cut sides for 3 to 4 minutes per side until deeply golden.
3. Add 1 cup vegetable stock, orange juice, wide orange-zest strips, saffron, maple syrup and cider vinegar. Bring to a simmer, cover tightly and braise in the oven for 35 minutes. Uncover and cook for 12 to 15 minutes more, until a knife slides easily into the core.
4. Transfer the fennel to a covered plate. Discard the zest strips, then simmer the braising liquid on the stovetop for 5 to 8 minutes until reduced to about 3/4 cup. Taste and adjust with a pinch of salt if needed; keep warm.
5. For the cannellini cream, blend the beans, garlic, lemon juice, 1 tablespoon olive oil, remaining 1/2 cup vegetable stock and 1/4 teaspoon salt until completely smooth. Warm gently in a small saucepan, adding a spoonful of water if it becomes too thick.
6. For the crumb, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring, until golden. Stir in the chopped olives and thyme, cook for 1 minute more, then spread on a plate to stay crisp.
7. Return the fennel to the reduced broth for 2 minutes, spooning the liquid over the wedges until glossy and hot.