Spring-Garlic-and-Fennel Puree

Name: Spring-Garlic-and-Fennel Puree
Total time: 1 h
Yield: Makes about 2 cups
Ingredients: 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

1 Rating
1 Review

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. More Amazing Vegetarian Dishes

By Richard Blais

June 2011

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Recipe Summary

active:

30 mins

total:

1 hr

Yield:

Makes about 2 cups

Ingredients

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

Directions

Step 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.

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Serve With

Grilled chicken, grilled fish or grilled bread.

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Spring-Garlic-and-Fennel Puree

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Recipe Summary

Ingredients

Directions

Serve With

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All Reviews for Spring-Garlic-and-Fennel Puree

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Spring-Garlic-and-Fennel Puree

Gallery

Recipe Summary

Ingredients

Directions

Serve With

Reviews (1)

All Reviews for Spring-Garlic-and-Fennel Puree