This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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This is one of my favourite ways to eat fennel. The texture and flavour is so sweet and goes so well with the tomato and salty capers. Could be served as a side dish or as a main meal along with a grain or just some greens. A dollop of cashew cream makes this extra nice.
Heat a large pan with half the coconut oil, (add the rest as you need) add your fennel in a single layer, you will probably need to do in batches. Cook the fennel for a few minutes on each side, it should be browned and beginning to soften. Set aside while you finish browning the rest of the fennel.
Once it’s done, remove the fennel from the pan and set aside. In the same pan add the onions with a pinch of salt to help it soften. Cook for 5 minutes until the onion has softened, add the garlic and cook for a minute, then place the fennel back in the pan along with your butterbeans and passata.
Add the vinegar, lemon, a pinch of sugar, salt and pepper, mix through and cook for a further 8 minutes, adding a splash of water to the pan if the sauce becomes dry. Finish with a good drizzle of olive oil and fresh dill, roughly chopped.
2 tbsp mild coconut oil
2 fennel, washed and thinly sliced
2 red onions, finely sliced
3 cloves garlic, finely sliced
1 tbsp capers, drained
200g cooked butterbeans
200g passata or tinned tomato
1 tbsp red wine or sherry vinegar
juice ½ lemon
pinch of coconut sugar or alternative
salt and pepper to taste
2 tbsp olive oil to finish
10g fresh dill