This one-pan recipe combines roasted fennel, white beans and Parmesan, and tops it with crunchy lemon-zested panko bread crumbs. Whether you're looking for a straightforward vegetarian main course or a tasty side dish to complete your meal, our Creamy White Bean and Fennel Casserole offers a satisfying and memorable culinary experience. Enjoy the cozy embrace of this delectable comfort food with every bite.
What is great about Creamy White Bean and Fennel Casserole?
The combination of creamy white beans, sautéed fennel, and a rich sauce creates a comforting and satisfying flavor profile that appeals to a wide range of tastes.
This casserole is easy to make, making it accessible to home cooks of all skill levels. It's a convenient choice for busy weeknight dinners.
It's a delightful vegetarian dish that provides a good source of plant-based protein and fiber from the white beans.
The use of white beans and fennel adds a nutritious dimension to the dish, offering vitamins, minerals, and dietary fiber.
The creamy sauce envelops the beans and fennel, creating a luscious and velvety texture that's both indulgent and satisfying.
Tips
For additional flavors, add fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet.
Serve with a green salad and some rustic bread for mopping up the sauce.
Substituting pureed soft tofu (thinned with soy milk if needed) for heavy cream works well for vegans.
Be aware, fennel has properties that enhance digestion.
Creamy White Bean and Fennel Casserole
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
½ cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
½ cup panko
½ packed cup finely grated Parmesan (about 1 ounce)
Directions:
1. Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about ¼-inch thick (reserve about ¼ cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
2. Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
3. Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and ½ teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
4. Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
Suggested Pairing
Serve with a crisp white wine.
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