Spring-Garlic-and-Fennel Puree

This wonderful sauce combines simmered sweet garlic and fennel with cream and a little milk to lighten it. To lighten the dish even more, replace half of the cream with milk.

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  • Servings: Makes about 2 cups

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  • 1 cup heavy cream
  • 4 large heads of garlic, cloves peeled
  • 1 small fennel bulb—trimmed, cored and thinly sliced crosswise
  • 3 tablespoons milk
  • Salt and freshly ground white pepper

How to make this recipe

  1. In a medium saucepan, bring the cream, garlic and fennel to a simmer. Cover and cook over low heat for 15 minutes. Uncover and simmer until the garlic and fennel are very tender, about 15 minutes. Let cool slightly, then transfer to a blender. Add the milk and puree until smooth. Season the puree with salt and pepper and serve warm.

Serve With

Grilled chicken, grilled fish or grilled bread.

Contributed By Published June 2011

469915 recipes/spring-garlic-and-fennel-puree 2013-12-06T23:51:27+00:00 Richard Blais spring|sauces-and-condiments|make-ahead june-2011,richard blais,spring garlic,fennel recipes,pureed vegetable,top chef recipes,spring-garlic-and-fennel-puree 469915

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