By Claire
Nutritional Info(100g)
- Olive oil
- Fennel
- Garlic
- Sea salt
- Black pepper
- Bay leaves
- Fennel seeds
- White wine
- Butternut squash
- Cannellini beans
- Vegetable stock
- Chillies
Ingredients
- 2 tbsp olive oil
- 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
- 2 garlic cloves, grated
- 1 tsp sea salt
- ½ tsp black pepper
- 2 bay leaves
- ½ tbsp fennel seeds, lightly crushed
- 4 tbsp dry white wine
- 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
- 400g tin cannellini beans (or butter beans), rinsed and drained
- 500ml/18fl oz vegetable stock
- 2 red chillies, 1 whole and 1 finely sliced
Method
-
Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant.
-
Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
-
Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).
-
Remove the pressure cooker from the heat and leave to depressurise.
-
To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread.
Like this? Then we are sure you will also like these:
Fennel and butternut squash stew with cannellini beans