Braised fennel with beans and beetroot relish

This quick and easy, seasonal warm salad can be on the table in just 25 minutes.

  • Vegetarian
  • Low Fat


1 fennel bulb, sliced
2 sticks celery, cut into 4
1/2 x 280g pack runner beans, sliced
500ml vegetable stock
1/2 x 400g can butter beans, drained
25g pack fresh parsley, chopped
150g pre-cooked beetroot, grated
2 tsp balsamic glaze
2 tbsp natural yogurt


1.  Place the fennel, celery and runner beans into a large frying pan and pour over the stock.  Bring to the boil and cook for 10 minutes until tender, adding the butter beans for the last 2 minutes.  Remove the vegetables with a slotted spoon, mix in half the parsley and place in a serving dish.  Boil the remaining stock to reduce by half and pour over the vegetables.

2. Meanwhile, mix the beetroot with the balsamic glaze, yogurt and remaining parsley, then season and serve with the braised vegetables.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 727kJ/172kcals
Fat 2.5g
Saturated Fat 1.1g
Carbohydrate 26.5g
Sugars 14.9g
Salt 0.5g

11.9g fibre / 10.8g protein

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Jul 10 09:37:00 BST 2014.