Braised celeriac, fennel, butterbeans & mint

Name: Braised celeriac, fennel, butterbeans & mint
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 200 ml extra virgin olive oil; 2 tsp Fennel Seeds; 8 echalion shallots, roughly chopped; ½ unwaxed lemon, zest pared in strips; 2 bay leaves; 4 clove/s garlic, roughly chopped; 1 fennel bulb, cut into 2cm cubes, fronds reserved; 1 celeriac, peeled and cut into rough 2cm cubes; 500 ml dry white wine; 400 g cans butter beans, drained and rinsed; 1 red chilli, finely chopped (deseeded, if liked); 1 Pecorino, grated, to serve (optional); Buttered bread, to serve (optional)

This is a clever way of cooking celeriac; braising it softens it thoroughly while allowing it to soak in loads of flavour. This dish works fantastically as a meat-free main course or as a side to go with some meat or fish. If you take out the pecorino and butter on the bread and make sure the wine is vegan, the dish can easily be converted into a vegan main course.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook1 hr 10 mins
Total time1 hr 35 mins

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Ingredients

200ml extra virgin olive oil
2 tsp Fennel Seeds
8 echalion shallots, roughly chopped
½ unwaxed lemon, zest pared in strips
2 bay leaves
4 clove/s garlic, roughly chopped
1 fennel bulb, cut into 2cm cubes, fronds reserved
1 celeriac, peeled and cut into rough 2cm cubes
500ml dry white wine
2 x 400g cans butter beans, drained and rinsed
1 red chilli, finely chopped (deseeded, if liked)
1 Pecorino, grated, to serve (optional)
Buttered bread, to serve (optional)

Mint Gremolata

½ x 25g pack mint, leaves picked and finely chopped
½ x 25g pack flat-leaf parsley, leaves picked and finely chopped
1 unwaxed lemon, zest
2 clove/s garlic, finely chopped

Method

Heat a medium heavy-based pan over a medium heat and add the olive oil and fennel seeds. Allow to infuse for 30 seconds, then add the shallots, lemon zest, bay leaves and garlic; season. Allow the shallots to completely soften without colouring for around 10 minutes.
Add the fennel and celeriac to the shallots and cook for a further 2 minutes. Add the wine, turn the heat down to low and cover with a lid. Cook for 45-50 minutes, until tender, stirring every 10 minutes.
To make the gremolata, mix all the ingredients together in a bowl. Once the dish is cooked, stir through the butter beans and chilli, then cook for a further 5 minutes over a medium heat. Season, then fold in the gremolata and serve with the reserved fennel fronds plus a little grated pecorino and some buttered bread, if liked.