Caramelized Fennel on Lemon Ricotta

Prep 15 min·Cook 20 min·Total 35 min·4 servings·VEGETARIAN·300 kcal

Ingredients

For the caramelized fennel

2 large fennel bulbs (with fronds)
2 Tbsp butter
2 Tbsp brown sugar
salt (to taste)
pepper (to taste)

For the lemon ricotta

250 gr (8.8 oz.) ricotta
1 Tbsp olive oil
1 organic lemon (zest only)
salt (to taste)
pepper (to taste)

For the topping

1 handful almonds (about 30 gr (1 oz.))
1 handful fennel fronds
1 Tbsp olive oil
2 sprigs thyme (or rosemary, optional)

To serve

1/2 baguette (or focaccia)

Equipment: Large frying pan, Small pan for the almonds, Blender, immersion blender or hand mixer, Zester, Large serving plate

Instructions

Caramelize the fennel

1.Wash the fennel, cut off the stalks and set the fronds aside. Halve the bulbs, cut out the hard core and slice into wedges about 1 centimeter thick.
2.Melt the butter in the large pan over medium heat. Add the fennel and fry for 8 to 10 minutes until the edges brown, turning only now and then.
3.Sprinkle the brown sugar over the fennel and fry, stirring, for another 3 to 5 minutes until the fennel is glossy and caramelized. Season with salt and pepper and take off the heat.

Whip the ricotta

1.Whip the ricotta, olive oil, the zest of half the lemon, salt and pepper in the blender or with the immersion blender for 1 to 2 minutes, until pale and airy.

Toast the almonds

1.Roughly chop the almonds and toast them in the small dry pan over medium heat until golden.

Assemble

1.Spread the ricotta over the serving plate and arrange the caramelized fennel on top.
2.Scatter with the toasted almonds, the remaining lemon zest and the finely picked fennel fronds, drizzle with olive oil and garnish with thyme if you like. Serve with baguette or focaccia.

Notes

Tip from my kitchen: give the fennel room in the pan, if the wedges lie on top of each other they steam instead of browning, so fry them in 2 batches if needed. The sugar goes in only once the fennel has taken on color, otherwise it burns before the vegetable is soft. The fennel fronds are not a leftover for decoration, they taste like mild dill and belong on top. For a light main for 2, put a bowl of arugula alongside and pile the fennel with the ricotta onto toasted sourdough, and the starter becomes supper.

Nutrition per serving: 300 kcal · 10 g protein

MY NOTES

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