Fennel and butternut squash stew with cannellini beans
By Claire
About This Recipe
A vegan butternut squash stew for your pressure cooker that’s simple, healthy and quick to cook – from chopping board to table in 30 minutes.
Recipe Tags
Instructions
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
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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.
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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.
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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).
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Remove the pressure cooker from the heat and leave to depressurise.
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To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread.
Nutritional Information
olive oil
fennel
garlic
sea salt
black pepper
bay leaves
fennel seeds
white wine
butternut squash
cannellini beans
vegetable stock
chillies
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Reviews & Comments
Fennel and butternut squash stew with cannellini beans