So far Alma does not like fennel. I was looking for a recipe for fennel that she might possibly like, and I found this Cook’s Illustrated recipe for a modern succotash with corn, white beans, and (a little) fennel. She loves corn and generally likes white beans, so I figured it was worth a shot.
INGREDIENTS (Serves 4 to 6)
1. Stir reserved bean liquid and lemon juice together in small bowl; set aside.Melt butter in 12-inch nonstick skillet over medium-high heat. Add scallion whites, fennel, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and ground fennel and cook until fragrant, about 30 seconds.
2. Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in scallion greens, and season with salt and pepper to taste. Serve. (Serves 4 to 6)
I explicitly ignored the Cook’s Illustrated instructions to not use frozen corn, as that’s the only kind of corn that’s available in Germany this time of year. Instead of 3 tablespoons of butter I used 1 tablespoon butter and 1 of olive oil. Other than that I followed the recipe.
I liked the dish and Derek loved it. Alma ate out the corn and wouldn’t touch the fennel. She even tried to avoid the white beans.
I will make this dish again, but I will use 2 bulbs of fennel, a full jar (19 ounces undrained, 14 ounces drained) of white beans, a full box of frozen corn (about 1 pound I think), a bit more ground fennel (maybe 2/3 tsp.), and a bit more lemon juice (maybe 1 Tbsp.)