Fennel Puree

Smooth, light as air fennel puree

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:30:00
Total Time: 0:35:00
Serving Size: 2 cups Ingredients
  • 1 Fennel Bulb (cleaned and chopped roughly into a medium dice)
  • 1/2 chopped roughly Onion
  • 3 smashed Garlic Cloves
  • 1 Pints Heavy Cream (or enough to cover your veggies in a pot)
  • 1/4 Cups grated Parmesan Cheese
  • Salt and Pepper (to Taste)
  • 1 Cayenne
Directions
  • In a medium sized sauce pan, add your fennel, onion, garlic, and heavy cream. *Note: You just want the heavy cream to come to the top of your veggies. Bring to a light boil and reduce to a simmer and cook for at least 20 minutes. Check periodically to stir and see how the veggies are cooking.
  • Once cooked through completely, Drain your veggies in a sieve but saving the excess heavy cream for later (if needed). Place drained veggies, parmesan cheese, a pinch of cayenne, and some salt and pepper in a vitamix. Puree completely until it gets this whipped-like consistency (if it’s too dry, add some of your reserved heavy cream). Taste and season with more salt and pepper - puree again.