Bryant Terry's Citrus & Garlic-Herb Braised Fennel
★★★★★
PREP TIME
40 minutes
COOK TIME
1 hour 15 minutes
MAKES
4
Ingredients
1 cup
fresh orange juice
1/4 cup
fresh lime juice
1 tablespoon
white vinegar
5
garlic cloves, minced
1 tablespoon
minced fresh parsley leaves
1/2 teaspoon
ground cumin
1/4 teaspoon
kosher salt
2
large fennel bulbs with fronds
5 tablespoons
olive oil
1/4 cup
torn fresh parsley leaves
1/2 cup
Plantain Powder (recipe follows)
1 tablespoon
orange zest
1
green plantain (about 4 ounces)
1 tablespoon
peanut oil
2 tablespoons
extra-virgin olive oil
4 ounces
sunchokes, peeled and finely chopped
1/4 cup
diced yellow onion
1 tablespoon
millet flour
1 cup
vegetable stock
1 tablespoon
white wine
1/2 teaspoon
coarse sea salt, plus more as needed
1/4 cup
cashews, soaked in water overnight and drained
Instructions
- Make the sauce: In a small bowl, whisk together all the ingredients for the sauce. Set aside at room temperature for 1 hour.
- Make the fennel: Cut the tops off the fennel bulbs, setting aside the fronds for garnish. Trim the bottoms. Quarter the fennel bulbs through the core, leaving some of the core intact so the pieces don’t fall apart as they cook.
- In a large skillet, warm the olive oil over medium-high heat. When it starts to shimmer, add the fennel quarters, cut-side down, and cook, turning the fennel with tongs, until all the cut sides are golden brown, about 20 minutes. Sprinkle with salt, then use the tongs to carefully transfer the fennel to a plate.
- Decrease the heat to medium-low. Pour in the sauce and bring it to a simmer. Cook for a few minutes just to warm through. Carefully transfer the fennel back to the skillet and simmer, basting and flipping the pieces every few minutes, until tender, about 10 minutes. Remove from the heat.
- To serve, spoon a little of the sauce onto each of four small plates and top each plate with two pieces of fennel. Garnish each with 1 tablespoon of the parsley, a generous dusting of plantain powder, a few turns of black pepper, a pinch of orange zest, and a few of the reserved fennel fronds. Add a dollop of sunchoke cream. Drizzle with extra-virgin olive oil, sprinkle with fleur de sel, and serve.
Citrus and garlic-herb sauce
- Preheat an oven to 350°F. Line a baking sheet with parchment paper.
- Cut the ends off the plantain, then score the peel lengthwise in four even strips, being careful not to cut into the flesh of the fruit. Gently remove the skin. If the skin is difficult to peel, soak the whole plantain in just-boiled water for 3 to 4 minutes, then try again.
- With a mandoline or a very sharp knife, cut the plantain into paper-thin rounds and transfer to a medium bowl. Pour in the peanut oil and gently toss with clean hands to coat the plantains.
- Spread the plantain slices on the prepared baking sheet in an even layer and sprinkle with salt. Bake until the slices are crisp and starting to turn golden, about 20 minutes, turning them over with a fork after 10 minutes. Set aside to cool.
- Transfer the chips to a spice grinder or a mortar and pulverize into a fine powder. Store in an airtight container in the refrigerator for up to 1 week.
-
Sunchoke Cream:
In a medium saucepan, warm the olive oil over medium heat. Add the sunchokes and sauté until they just start to soften, about 1 minute. Add the onion and sauté until soft, 3 to 5 minutes, being careful not to let it brown. Tip in the flour and mix well. Add the stock, wine, and salt. Decrease the heat to medium-low and simmer, stirring often, until the sunchokes are fully tender, about 10 minutes. - Drain the sunchoke mixture in a colander set over a bowl, reserving the cooking liquid. Transfer the sunchoke mixture to a blender and add the cashews. Puree, adding the reserved cooking liquid a little bit at a time until the sunchoke puree easily pours from the blender (you will likely need between 1/4 cup and 1/2 cup of the liquid). Season with salt and white pepper and serve.
Plantain Powder
