I’m not going to tell you that I’ve been too lazy to keep up the blog lately. Or that my daily routine leaves me tired and uninspired sometimes. I’m not going to tell you that I feel just a teensy bit overwhelmed with planning a wedding or that I like to give my brain a rest with an episode of Scandal most weekdays. Because you don’t wanna hear that complain-y crap!
What I am going to tell you is that I’m back to share recipes with you.
While I’ve been away from voracious for a bit, I’ve still been in the kitchen most days cooking nourishing food to keep us going. I’ve even cooked some especially good things. But I’ve mostly been falling back on dishes that are easy for me to make and aren’t deemed “blog-worthy”.
I’m making a promise to work harder to share the dishes that are coming out of my kitchen with you – because I know that we all need a little inspiration for simple healthy food that tastes good. Or at least I do.
And I’m starting out easy with a dip.
This is a new spin on the old can of white beans. Or bulb of fennel, depending on how you look at it. It’s creamy, dip-able, spreadable and great for sharing. I love the fresh rosemary in this but you could use thyme, parsley, basil or any other herb, really. I’d probably use a bit more when using leafy herbs though.
Warm Fennel White Bean Dip
adapted from Food52
- 1 bulb of fennel, sliced
- 1 can of white beans drained and rinsed
- olive oil
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, finely chopped or minced
- pinch of chili flakes
- 1 cup or a large handful of roughly chopped kale
- ¼ cup Parmesan, grated + more to taste
- salt & pepper
- warm or toasted bread, to serve
Heat oven to 200 C/400 F. Oil a baking tray and arrange slices of fennel on it. Place in the oven and roast for 20-25 minutes until cooked and golden in places.
Meanwhile, heat a glug of olive oil in a medium pan. Add garlic, rosemary and chili and cook until fragrant, about a minute. Add white beans and kale stir to coat in the oil. Cook, stirring occasionally, for 2-3 minutes until softened. Remove from heat.
Combine cooked fennel, white beans and kale in the bowl of a food processor and puree until smooth, adding a bit of water to make a smooth puree, if necessary. Add a good grating of Parmesan and salt and pepper and pulse until incorporated.
You can serve like this with an extra dusting of Parmesan
Heat your oven broiler/grill on high. Place your white bean dip in an oven safe dish and scatter Parmesan on top. Place under the broiler and cook until Parmesan is melted (watching it carefully not to burn) – about 5 minutes.