Braised Fennel over White Bean Puree

By the GetYourMacros team · 10 September 2026

Tender pan-braised fennel with a hint of citrus served over a silky, protein-rich white bean cream.

• Time 20 min
• Course Main course
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 250 g Fennel
• 265 g Canned cannellini beans
• 30 ml Orange juice
• 10 ml Extra virgin olive oil
• Rosemary to taste
• 15 g Nutritional yeast

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the cannellini beans and blend them with nutritional yeast, a tablespoon of oil, and a splash of warm water until perfectly smooth.
2. Clean the fennel and cut it into 1 cm thick wedges, keeping the green fronds for garnish.
3. Heat the remaining oil in a non-stick pan over medium heat and sear the fennel for 3-4 minutes until lightly browned.
4. Pour in the orange juice and a little water, season with salt and pepper, and cover with a lid.
5. Braise for about 10 minutes until the fennel is tender and the liquid has reduced to a glaze.
6. Spread the warm bean puree on a plate and arrange the braised fennel on top.
7. Garnish with fresh rosemary and the reserved fennel fronds before serving.

Tips

• Blending the beans with nutritional yeast creates a cheesy flavor while significantly boosting the protein content.
• This dish is even better if the puree is slightly warm; use the bean canning liquid for extra creaminess if needed.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.