Roasted fennel with white bean sauce


(For 4 portions)


  • 2 punnets Atsina Cress
  • 1 punnet Rock Chives
  • 4 small fennel bulbs
  • 2 tbsp olive oil
  • 1 medium red onion
  • 2 lemons
  • 6 small cloves of garlic
  • 2 pinches white ground pepper

White beans and miso sauce:

  • 250gr cooked white beans
  • 150ml vegetable stock
  • 1 tbsp miso paste
  • 10 gr butter



  • Preheat the oven to 180℃. 
  • Peel and cut the red onions into wedges. 
  • Cut the fennel bulb into two longwise. 
  • Using a non-stick pan, sear the fennel face down with the olive oil until coloration then transfer into a baking tray with the red onions and garlic. 
  • Roast for 20 to 25 minutes. 
  • Meanwhile, cut each lemon a half and chargrill each half face down on a hot grill. 

White beans and miso sauce:

  • Blitz all the ingredients together and pass through a fine sieve. 
  • Bring the sauce to simmer in a small pan and incorporate the butter toward the end. 
  • Wisk for a few seconds to give a nice shine to the sauce and serve with the vegetable immediately. 


  • Pour the white bean sauce in the middle of the plate and arrange the roasted vegetable on top with one half chargrilled lemon for each plate. 
  • Add the freshly cut Atsina Cress and Rock Chives, serve.

Recipe: Franck Pontais

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