Fennel Puree
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Fennel Puree
Times
- Ready Time : 0 min
Servings
Ingredients
- 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
Directions
- 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.
Pour onto a large serving platter and set aside.
About Chef David Kolotkin
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Pareve , Side Dish, Vegetable Side , Shabbat , American, English & Irish , Dinner Tonight, Make Ahead , Low Carb, Low Fat, Vegan, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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