Ingredients
Fennel2 bulbs
Cassoulet Beans2 cups cooked (if you cannot find traditional cassoulet beans, cannellini work well)
Carrots2, diced
Celery1 rib, diced
Shallots2, thinly sliced
Garlic2 cloves, thinly sliced
White Wine1 cup dry
Tomatoes8 oz crushed
Fennel Seeds1 tsp
Rosemary1 tsp fresh chopped
Panko Breadcrumbs1/2 cup
Flamingo Estate Extra Virgin Olive Oilto taste
Steps
- Preheat oven to 425°F.
- Heat a cast iron skillet or shallow dutch oven over medium-high heat.
- Cut each fennel bulb into quarters, lengthwise. Reserve any fronds for garnish.
- Add 2 tbsp olive oil and fennel, cut side down into the skillet. Cook for 4-5 minutes per side or until golden brown. Remove fennel and set aside. Add carrots and celery to the skillet and cook for 3-4 minutes, stirring often. Add shallots, garlic, fennel seeds and rosemary, cooking for 1 minute.
- Return fennel to the skillet, arranging the pieces with even space between. Add the beans, scattering them around the fennel. Add the white wine and reduce by half. Add the tomatoes and bring to a simmer. Remove from the heat immediately.
- Evenly scatter breadcrumbs over the cassoulet. Drizzle liberally with olive oil and place into the oven.
- Bake for 30 minutes, until the fennel is tender and the edges of the breadcrumbs have become a deep golden brown.
- Allow to cool for 10 minutes before serving.
- Garnish with reserved fennel fronds.
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