I have a question about the recipe "Roasted Fennel & White Bean Dip" from singing_baker. I would like to construct the dish and put it in the fridge overnight and bake it right before guests come. Anyone see any downsides to this? Thanks in advance
Amanda is a co-founder of Food52.
I think this will work, no problem. If you're at all worried about the puree getting dense overnight, then simply start with step 3 the day you want to serve the dip. Would be great to at least get the fennel roasting and bean cooking done in advance.
Yes, I agree with Amanda. You may want to increase the cooking time by a couple of minutes as well just because it will all be cold from the fridge.
Thanks Amanda and Singing_Baker, I tried both ways. What worked the best was starting with Step 3 as Amanda recommended. When I full constructed it it was too 'dry', not as creamy as the other way.
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Shop Fresh Fruit From California
Simple Tools for Spunky Pasta
Sharp Storage for Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.