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Ingredients
Butter Beans and Fennel Gratin with Almonds
- Ingredients
- 2 Fennel bulb
- 2 onions
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 500 grams Lima bean (canned)
- 50 grams breadcrumbs
- 50 grams freshly grated Parmesan
- 1 Tbsp freshly chopped parsley
- 2 Tbsps slivered almonds
Rinse the fennel bulb, trim, cut into quarters, cut out the hard stalk, and cut the fennel into slices. Peel the onions and cut into wedges.
Spread the fennel and onion into four gratin dishes, drizzle with olive oil and the white wine vinegar, and pour some vegetable broth over. Season with salt and pepper, and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20 minutes.
Turn the vegetables in between and pour a little broth as needed. Rinse the butter beans and drain. When the broth has almost completely reduced, add the butter beans into the vegetables.
Mix the breadcrumbs with the Parmesan, parsley and almonds slivers, and sprinkle over the vegetables. Bake for about 10 minutes more until golden brown.