Warm fennel, butter bean and parmesan dip

Warm fennel, butter bean and parmesan dip
  • Serves icon Serves 6-8
  • Time icon Hands-on time 25 min, oven time 20 min

”A comfortingly smooth and savoury mixture. If you don’t want it warm, spread it cold on crostini for a simple canapé.” – Lucas Hollweg

Nutrition: per serving

Calories
251kcals
Fat
19.3g (6.3g saturated)
Protein
7.3g
Carbohydrates
9.3g (1.8g sugars)
Fibre
5.6g
Salt
0.1g
Calories
251kcals
Fat
19.3g (6.3g saturated)
Protein
7.3g
Carbohydrates
9.3g (1.8g sugars)
Fibre
5.6g
Salt
0.1g

For 8

Ingredients

  •  2 fennel bulbs, trimmed (keep the fronds to serve) and quartered
  • 6 whole garlic cloves in their skins, plus 2 garlic cloves, crushed
  • 125ml extra-virgin olive oil, plus extra to drizzle
  • 1 tsp fennel seeds
  • Leaves from 1 fresh rosemary sprig, chopped
  • Pinch chilli flakes
  •  2 x 400g tins butter beans, drained and rinsed
  • Juice ½ lemon
  • 75ml double cream
  • 60g parmesan (or vegetarian alternative)

To serve

  • Crostini (baguette sliced into 1cm thick rounds, brushed with olive oil, then grilled until golden)
  • Crudités: thinly sliced fennel, celery sticks, and red and white chicory leaves

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the quartered fennel bulbs and whole garlic cloves in a roasting tray. Drizzle with a little oil, add a pinch of salt and a grind of pepper, then toss. Cook in the oven for about 30 minutes, turning halfway through, until soft and starting to brown. Remove and set aside.
  2. Heat the 125ml olive oil in a saucepan over a medium heat. Add the fennel seeds, rosemary, chilli and crushed garlic, then quickly → stir in the beans. Add 1 tsp salt and stir until the beans are coated in the herbs and spices. Squeeze the roasted garlic cloves from their skins into the butter bean mixture. Add the cooked fennel and a squeeze of lemon juice, then use a stick blender (or put in a liquidiser or food processor) to whizz until smooth. Add the cream and whizz again until well combined. Spoon into an ovenproof bowl, then chill in the fridge until needed.
  3. To serve, heat the oven to 200°C/ 180°C fan/gas 6. Grate the parmesan over the top of the dip, then put in the oven for 25 minutes or until heated through, golden brown on top and bubbling at the edges. Garnish the dip with the reserved fennel fronds. Allow to cool for 5 minutes before serving with crostini and crudités for dunking.

delicious. tips

  1. Add extra chilli flakes if you like spice. To make this vegetarian, substitute a parmesan-style vegetarian cheese.

  2. Make up to 24 hours ahead and keep covered in the fridge.

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