The trick to this dish is to simmer it gently so the cauliflower and potatoes don’t overcook. The cauliflower should be cooked through, but still retain some toothsome texture. Reducing the stock with the fennel and leeks adds flavor. Use a waxy potato rather than something like a Russet so the potato does not disintegrate and turn to mush.
INGREDIENTS:
2 fennel bulbs, stalks removed and 3 tablespoons of fronds reserved, cored, sliced 1/8th inch or less 2 leeks, white and pale green parts, cleaned, split the length and sliced 1/8th inch 4 Chantenay carrots, halved lengthwise and cut into 2 inch pieces 1 head cauliflower, florets removed and cut into 1½ inch pieces 3-4 (2 cups diced) Carola, Sangre, or similar, potatoes, washed and cut into ½ inch dice 2 cloves garlic, minced 1 cup white wine 1 ounce Pernod or other pastis (Optional) 5 cups vegetable stock or water 1 tablespoon fennel fronds, chopped Salt and pepper to taste ½ tablespoon fresh thyme, chopped ½ tablespoon fresh summer savory or marjoram, chopped 12 oil cured olives, seeds removed Olive oil as needed ¼ teaspoon dried fennel seed (optional)
METHOD:
Heat a straight-sided sauté pan large enough to hold al the vegetables over medium heat. When hot, add 1/8th inch of oil to the pan bottom.
When the oil is hot, add the carrots and cook to color them a little. When they are golden on the cut sides, add the leeks and fennel and toss to coat with oil. Season with salt and pepper. Add more oil if they seem dry, and cook until they are softened and caramelizing. When the fennel and leeks are tender, make a well in the center and add oil if needed, and add the garlic to the hot oil and cook until soft and fragrant. Add half the fennel fronds, and the rest of the herbs and stir to combine. If using the fennel seeds, add now.
Add the Pernod and cook down 80%.
Add the wine and cook down 80%.
Add the stock and bring to a vigorous simmer. Cook gently, reducing the liquid by 25%. Add the olives, then the potatoes and the cauliflower, and push in to coat with liquid. The liquid should come almost to the top of the vegetables, but it won’t (shouldn’t) cover them. This is fine. Put a top that is smaller than the pan diameter on the vegetables to hold them down and reflect heat and steam back to them. Cook gently for ten minutes and check for doneness with a sharp knife tip. The vegetables should not be done yet. Gently (again), use a spoon to roll the cauliflower on the top to the bottom of the pot and simmer for a few minutes more. The cauliflower and potatoes should be just done-tender enough to bite without falling apart, but still a little firm. The vegetables will continue cooking as you reduce the sauce.
Using a slotted spoon, remove the vegetables to a serving dish. If onions and fennel remain, that is fine. Turn the heat to high and reduce the liquid to a scant cup or so. Add the rest of the fennel fronds and pour over the vegetables. Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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