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Savory White Bean Bake




Source of Recipe


Tucker Shaw


List of Ingredients




1 fennel bulb, sliced thin
2 medium carrots, diced
2 medium parsnips, diced
3 celery ribs, diced
1 small onion, diced
8 new yellow potatoes, cut into eighths
4 garlic cloves, minced
1/4 cup olive oil
2 thyme sprigs
1 rosemary sprig
2 tablespoons herbs de Provence
1 bay leaf
1/2 teaspoon toasted fennel seeds
1 teaspoon dried mustard
Salt and pepper
2 cans (about 14 ounces each) cannellini or Great Northern beans, drained and rinsed
1 1/2 cups vegetable stock
1 cup bread crumbs
1/2 cup grated parmesan (optional)
Parsley






Recipe



Preheat oven to 350. In deep oven-proof skillet over medium heat, cook fennel, carrots, parsnips, celery, onion, potatoes and garlic in oil, stirring to coat. Add herbs, bay leaf, fennel seeds, mustard, a pinch of salt and a grind of pepper and cook, stirring occasionally, until softened, about 10 minutes. Stir in beans and stock. Transfer skillet to oven and bake, uncovered, until carrots are soft, about 20 minutes. Check halfway through, adding another 1/4 cup of stock if necessary.

Remove skillet from oven and turn on broiler. Discard herb sprigs and bay leaf. Taste beans and adjust seasonings if necessary. Stir together bread crumbs and parmesan cheese and sprinkle over beans. Place skillet under broiler and broil until browned, about 4 minutes. Snip parsley leaves over the top.

SERVES 4-6