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Spring-Garlic-and-Fennel Puree

  • ACTIVE: 30 MIN
  • SERVINGS: Makes about 2 cups

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.

  1. 1 cup heavy cream
  2. 4 large heads of garlic, cloves peeled
  3. 1 small fennel bulb—trimmed, cored and thinly sliced crosswise
  4. 3 tablespoons milk
  5. Salt and freshly ground white pepper
  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.