Certified Reconditioned Standard


4 people

For the Fennel

  • 2 whole fennel bulbs quartered
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 sprig thyme


  • 1 cup shiitake mushrooms
  • 2 whole button mushrooms cleaned and shaved paper thin
  • 1 cup cauliflower florets blanched
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp salt to taste

Eggplant Puree

  • 1 large eggplant
  • 1 tsp cumin
  • 3 tbsp cream warm
  • 3 tbsp olive oil
  • 1 tbsp salt to taste

Cashew "milk"

  • 1 cup roasted cashews
  • 3 cups water
  • 1 tbsp honey
  • 1 tbsp salt to taste

Nutritional information

Calories: 344kcalCarbohydrates: 31gProtein: 10gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 16mgSodium: 263mgPotassium: 896mgFiber: 7gSugar: 13gVitamin A: 278IUVitamin C: 17mgCalcium: 69mgIron: 3mg
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 people

For the Fennel

  • Place the fennel in a cast iron pan and drizzle with olive.  Season with salt, pepper, 1 tsp of lemon zest and a sprig of thyme.  Place in the oven.  Roast for 15 minutes and then flip over.  The fennel should be golden brown.  Roast on the second side for another 10-15 minutes until tender.  Take out and set aside.

For the eggplant puree

  • Here you want to try and keep the puree as white as possible.  To do this you cook the eggplant in a way you probably haven't done before.  Peel and dice the eggplant.  Toss the eggplant with a bit of lemon juice (from the zested lemon).  Bring a pot of salted water to a boil.  Place the eggplant in the water and cook for about 10 minutes.  
    Then place in a ice bath to stop the cooking.  Once cooled ring out excess water from the eggplant and discard any dark pieces. Place eggplant in a vitamix.  Take cumin seeds and toast in a dry pan for 20 seconds to allow their oil to release.  Place cumin seeds in a spice grinder and grind.  Pour in ground cumin into the blender along with the cream.  Turn on the blender and puree until smooth.  While the blender is still running add your olive oil.  Adjust the seasoning and set aside.

For the cashew "milk"

  • I used roasted salted because that is all I had on hand.  If doing raw soak cashews in 4 cups of water at least 4 hours.  Then drain off.  Place cashews and water into a vitamix.  Puree until smooth and add honey.  Again I used roasted salted because that is all I had but it still turned out delicious.  Set aside until ready to use.

For the vegetables

  • In a medium saute pan add olive oil and shitake mushrooms.  Season with salt lightly.  Cook for 5 minutes, then add the blanched cauliflower and cook for another 2 minutes.  Add butter season with salt.  Keep warm.

To plate

  • Heat up the eggplant puree and then spoon some down into the plate.  Add 1 or 2 fennel bulbs on top of the puree.  Then add the cauliflower and shiitake mushrooms.  Finish with slice paper thin button mushrooms, sorrel, arugula flowers, lemon zest, and dill.  Take a hand blender and froth the cashew milk.  Spoon on to the plate.  Serve and enjoy!
    Roasted Fennel recipe with Shitake and Cashew Milk

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