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Fennel Puree


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Fennel Puree


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Fennel Puree


  • Ready Time : 0 min



  • 1 bulb fennel, cleaned, core removed, and finely diced
  • 3 cups water, chicken stock, or vegetable stock
  • Kosher salt
  • Ground white pepper
  • ¼ cup extra virgin olive oil


  1. Combine fennel, water, and salt and pepper to taste in a saucepot over medium-high heat.
  2. Bring to a boil, reduce heat to a simmer, and cook until there is only ¼ cup liquid remaining.
  3. Pour fennel mixture into a blender. While blender is running, slowly add oil and puree until a silk consistency. Adjust the seasoning, if necessary.

Pour onto a large serving platter and set aside.


About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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