Braised Fennel with Cauliflower Purée and Parsley Oil

Ingredients by component

Lemon-braised fennel

• 700 g fennel bulbs
• 20 ml olive oil
• 150 ml unsalted vegetable stock
• 15 ml lemon juice
• 3 g salt

Cauliflower purée

• 450 g cauliflower
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.
3. Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.
4. Cauliflower purée: Clean the vegetables, cut into small even pieces and boil for about 15 minutes until completely tender.
5. Cauliflower purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Cauliflower purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
8. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
9. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
10. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.