Recipe Fennel Puree

Halve the fennel lengthwise and slice each half into 1 4 inch thick slices peel the potato halve and thinly slice place the fennel potatoes garlic chicken broth and milk in a large heavy

Preparation combine fennel water and salt and pepper to taste in a saucepot over medium high heat bring to a boil reduce heat to a simmer and cook until there is only ¼ cup liquid remaining pour fennel mixture into a blender while blender is running slowly add oil and puree until a silk consistency adjust the seasoning if necessary

Step 1 cut off and discard upper stem portions of each head of fennel cut off and discard the bottom of each head cut each head in half and place each half cut side down on a flat surface slice each half into half inch lengths there should be about 5 cups put the fennel in a large saucepan

Fennel is a natural complement to seafood this puree is easy to prepare and provides a clean light and slightly sweet anise flavor you may also want to pair it with roasted potatoes or glazed carrots ingredients steps reviews 4 tablespoons unsalted butter 2 tablespoons olive oil 2 large fennel bulbs cored and thinly sliced

For the fennel in a medium saucepan cover the fennel with cold salted water place over high heat bring to a boil and then lower to a simmer cook until very tender about 10 minutes drain

Preparation step 1 sauté 1½ pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften about 5 minutes step 2 add 5 cups stock or water boil cover lower the heat and simmer until fennel is tender about 15 minutes step 3

Puree combine fennel and 1 4 cup reserved liquid in a blender and blend on high speed until smooth about 4 minutes add more liquid a tablespoon or so at a time as necessary to keep the blender

Halve the fennel lengthwise and slice each half into 1 4 inch thick slices peel the potato halve and thinly slice place the fennel potatoes garlic chicken broth and milk in a large heavy pot over medium high heat if needed add enough water to just cover the fennel bring the mixture to a simmer and continue cooking until the fennel

Step 2 prepare the braised fennel slice the fennel in half lengthwise and cut each half lengthwise into 3 equal wedges add 2 tablespoons olive oil and the butter to a large skillet over medium high heat when the butter is melted add the fennel wedges in a single layer cut side down sear until golden brown about 5 minutes

Place the fennel potatoes garlic chicken broth and milk in a large heavy pot over medium high heat if needed add enough water to just cover the fennel bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft about 30 minutes drain the fennel mixture place the fennel mixture in a food processor and puree

Olive oil salt white pepper carrots and parsnips to serve on the side method pre heat oven to 400 degrees f wash parsnips carrots and fennel peel carrots and parsnips cut off ends add to large baking dish cut off tops of fennel bulb save fronds remove the outside layer of the fennel bulb

Add pepper and fennel seeds to taste simmer vegetables until liquid all the liquid has been reduced in a blender puree the fennel it should have a sauce consistency if too thick add some of the decanted vegetable stock or water serve the fennel puree as an accompanying sauce and garnish with fennel seeds and fennel leaves

Step 1 preheat oven to 375 f line large rimmed baking sheet with parchment paper combine fennel onion oil and 1 teaspoon sea salt in large bowl toss spread in single layer on prepared

Instructions combine the carrots fennel yellow onion thyme and olive oil in a pan and cook over medium heat until the carrots are tender about 30 minutes next season with salt and pepper and remove the thyme sprigs add 3 c of chicken broth to the pan and cook down by three fourths over medium high heat about 10 minutes

Step 1 preheat oven to 375 f line large rimmed baking sheet with parchment paper combine fennel onion oil and 1 teaspoon sea salt in large bowl toss spread in single layer on prepared

Salt and pepper to taste heat oven to 400 f spread cauliflower and fennel pieces on rimmed baking sheet drizzle with olive oil roast for 25 minutes or until vegetables are tender and lightly browned let cool and chop in blender or food processor add chicken broth and coconut milk and purée until very smooth

Preparation in a saucepan cover parsnips and fennel with salted water and boil covered 15 to 20 minutes or until very tender drain vegetables well in a large sieve in a food processor purée

Store the lobster meat in the refrigerator until you are ready to use it in a large skillet over medium heat add the olive oil and the red chili flakes wait one minute while the skillet gets hot and then add the onions when the onions are beginning to soften and turn translucent add the fennel season with salt

Cooking instructions preheat your oven to 375 f 190 c line a baking sheet with aluminum foil in a bowl add the carrots half of the thyme sprigs half of the olive oil a good pinch of salt and six or seven cranks of pepper stir to coat all the carrots with the oil and spices

Mix in about 3 4 of the fennel onion cream to create a puree that holds together add more or less of the cream to achieve the right consistency any extra cream can be stored in the fridge for 5 days or the freezer for 6 months

4 sprigs fennel fronds for garnish 1 to make fennel purée combine lemon juice with wine and salt in a deep saucepan with a tight lid add fennel slices bring to a boil stirring reduce heat cover and simmer until fennel is very tender and nearly all liquid is absorbed about 1 hour transfer to a food processor along with fennel fronds

1 medium fennel bulb cut into thin wedges 6 garlic cloves peeled 1 4 cup plus 2 teaspoons canola oil salt and freshly ground black pepper 1 4 cup dried porcini mushrooms about 1 4 ounce

Step 2 serve heat fennel puree in a small saucepan over medium heat until warm spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice garnish with fennel fronds and

Shrimp tacos with avocado sauce in a large bowl toss 6 oz frozen and thawed cooked shrimp ¾ cup diced mango ½ cup canned black beans ½ cup chopped red bell pepper 1 sliced green onion

Sumac spice blend consisting of 1½ tablespoons ground sumac berries 1 tablespoon aleppo pepper ½ teaspoon sweet paprika ½ teaspoon ground cumin seed

The prep is easy rounds of pre made refrigerated pie crust are topped with peaches that have been briefly cooked in a spicy syrup before baking but it 39 s the spicy syrup that truly elevates this recipe chef john uses chinese five spice powder a blend of anise ginger cinnamon cloves fennel seed star anise and szechuan peppercorns