Butterbean-Fennel Casserole with Almonds
A casserole of butter beans and fennel with almonds is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel
- 2 onions
- 4 tbsp olive oil
- 150 ml dry white wine
- 500 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 500 g butter beans (canned)
- 50 g breadcrumbs
- 50 g freshly grated Parmesan
- 1 tbsp fresh chopped parsley
- 2 tbsp almond slivers
Instructions
-
1.
Preheat the oven to 180°C fan. Wash, trim and quarter the fennel, removing the tough core; cut into strips. Peel the onions and slice them similarly. Distribute both onto four gratin dishes, drizzle with oil, pour in white wine and a splash of broth. Season with salt and pepper and bake for about 20 minutes.
-
2.
Occasionally turn the vegetables and add more broth if needed. Rinse and drain the beans. When the liquid has nearly evaporated, stir the beans into the vegetables. Mix breadcrumbs with Parmesan, parsley, and almonds; sprinkle over the mixture. Bake another 10 minutes until golden brown.
