How To Make Fennel Puree

Drain the fennel mixture. Preparation sauté 1 1 2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften about 5. Ladle the contents of the pan into a medium sized sauce pan.

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Directions trim the fennel bulbs of their stalks and bottom root.

How to make fennel puree. The leaves are tightly curled so make a cut in the middle of the first outer leaf starting at the top and all the way to the base. Puree the fennel in a food processor until very smooth. While blender is running slowly add oil and puree until a silk.

Boil cover lower the heat and simmer until fennel is tender about 15 minutes. Transfer the mixture to a serving dish. If necessary place half the mixture.

Pour fennel mixture into a blender. Preparation combine fennel water and salt and pepper to taste in a saucepot over medium high heat. To prepare the fennel cut away the stalks and slice 1 cm off the base.

Discard the packet of seeds. How to make low carb fennel purée. Cover the fennel with the parchment and bring to a simmer ofver medium heat.

Do the same for the second outer leaf. Halve the fennel lengthwise and slice each half into 1 4 inch. Add 5 cups stock or water.

Place the fennel mixture in a food processor and puree. Bring to a boil reduce heat to a simmer and cook until there is only cup liquid remaining. Combine the carrots fennel yellow onion thyme and olive oil in a pan and cook over medium heat until the carrots are.