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Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

This whole roasted fennel recipe with cherries and pistachios and creamy polenta mash is from Sarah Philpott’s latest cookbook: The Seasonal Vegan.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Vegan Recipes
Prep Time 55 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Entertaining, Family Meals
Cuisine English
Servings 4 servings
Calories 620 kcal

Equipment

roasting dish
saucepan
pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 4 fennel bulbs
  • 4 Tbsp olive oil
  • the juice of 1 orange
  • salt and pepper
  • 50 g pistachios shelled and roughly chopped

FOR THE CHERRY SAUCE:

  • 300 g cherries stones removed
  • 50 ml water
  • 50 g white sugar
  • 2 Tbsp balsamic vinegar
  • a pinch of salt

FOR THE POLENTA MASH:

  • 150 g quick-cook polenta
  • 600 ml boiling water
  • 150 ml oat milk
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • the juice of 1 lemon
  • salt & pepper

Instructions
 

  • Preheat the oven to 150C. Put the fennel bulbs in a large roasting dish and drizzle over the olive oil and orange juice and season with salt and pepper. Roast for 40-45 minutes or until golden and tender.
    4 fennel bulbs, 4 Tbsp olive oil, the juice of 1 orange, salt and pepper
  • While the fennel is cooking, make the cherry sauce. Roughly chop the cherries, discard the stones, and put in a saucepan with the sugar, water, balsamic vinegar and salt, and heat over a low temperature for about 5 minutes.
    300 g cherries, 50 ml water, 50 g white sugar, 2 Tbsp balsamic vinegar, a pinch of salt
  • Quickly make the polenta. Pour the boiling water into a large pan, add a good pinch of salt and heat over a medium temperature. Slowly pour in the polenta, then stir constantly for 4-5 minutes – be careful as it can bubble almost volcanically. When the polenta is firm and begins to come away from the sides of the pan, turn off the heat. Add the oat milk, olive oil, maple syrup and lemon juice and season, then stir well.
    150 g quick-cook polenta, 150 ml oat milk, 2 Tbsp olive oil, 2 Tbsp maple syrup, the juice of 1 lemon, salt & pepper, 600 ml boiling water
  • Take four plates and spoon a dollop of polenta mash onto each of them. Take the fennel out of the oven and carefully cut in half lengthways. Layer the two halves on top of the mash on each plate and scatter over the pistachios. Divide the cherry sauce between the four plates and serve.
    50 g pistachios

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 87gProtein: 10gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gSodium: 144mgPotassium: 1366mgFiber: 11gSugar: 43gVitamin A: 572IUVitamin C: 34mgCalcium: 207mgIron: 3mg

Find this recipe online:

Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

https://theflexitarian.co.uk/recipe-items/whole-roasted-fennel-with-cherries-and-pistachios-and-creamy-polenta-mash-vegan-by-sarah-philpott/