Summer Series: Creamy Braised Fennel on Toast
I belong to a wonderful local CSA (Community Supported Agriculture) called Potomac Vegetable Farms, from which I get tons of delicious farm fresh veggies each week. This week I picked up a bunch of fennel bulb and wanted to create something unique and delicious.
Since the quarantine/social distancing began, I haven’t been able to visit my favorite cafe Le Pain Quotidien (perhaps you’ve heard of it - they are all around the globe). They have a lovely selection of tartines, or open-faced sandwiches, that I love, so I decided to make my own version with the gorgeous fresh fennel.
Ingredients:
1 Tbsp olive oil
2-3 fennel bulbs, chopped
1 Tbsp fresh thyme leaves
Salt and pepper, to taste
1/2 cup veggie broth
1 Tbsp flour
1/2 tsp fennel leaves, chopped (reserved from the fresh fennel bulbs, if yours came with the stalks and leaves still attached. If not, don’t worry about it!)
4 pieces of your favorite bread, toasted
Plain vegan cream cheese (I like Tofutti or Miyoko’s brand)
Instructions:
In a large pan, heat olive oil over medium high. Add fennel and cook for about 15 min, stirring every few minutes to avoid burning. You want fennel to be nicely browned and caramelized on all surfaces.
Once fennel is caramelized, add broth, thyme, salt, pepper, and fennel leaves, and bring to a boil. Simmer over medium-low until fennel is soft (about 5 min).
Add flour and stir until a creamy sauce forms. Cook for about 1 or 2 min more.
Spread vegan cream cheese on your toast and top with creamy fennel mixture.
Enjoy!
