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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Roasted Fennel and White Bean Dip Recipe

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This recipe for Roasted Fennel and White Bean Dip is from Pinterest Party 2016 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 in. pieces
2-3 Tbsp. Olive Oil
2 Cloves Garlic still in papery shell
Salt and Pepper

For the Cannelloni Bean Puree:

3/4 Cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannelloni Beans, drained and rinsed
1 Tbsp. Fresh Rosemary chopped
1 Tbsp. Lemon Juice, Freshly squeezed
1/2 Cup Parmigiano-Reggiano cheese, grated
Crostini
Directions:
Directions:
1. First Roast the Fennel. Preheat oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 min., turning twice during cooking. Take out and cool. When cool, squeeze roasted garlic out of skins.

2. Start the cannelloni bean puree. In the frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly brown, add rosemary and cannellini beans and cook for 1 more min. Be careful not to burn the garlic. Take it off the heat.

3. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 cup olive oil and all but 3 Tbsp. of the parmigiana-reggiano. Puree until smooth.

4. Raise the temp to 450 degrees. Transfer into a small baking dish and sprinkle with remaining cheese. Feel free to add more. Bake until cheese is golden crisp on top, 15-20 min. more. Serve with crostini, chips, bread etc...
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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