creamy fennel purée
makes 1 pint (16 ounces)
4 ounce serving is approx. 176 calories
what you need:
1 ½ pound rough chopped fennel bulbs, core, stalks, and fronds removed
⅛ cup fresh lemon juice from 1 lemon
¼ cup olive oil
kosher salt (to taste)
- Steam Fennel. Place water in a large pan. Place steam basket or perforated inner pan inside. The basket should be above the water. Place the fennel in basket and cover with a lid. Steam the fennel over a medium to medium-high flame until the fennel is tender.
- Purée. Carefully remove fennel from steam basket and place fennel in a food processor. Add lemon juice and olive oil. Blend until very smooth. Season to taste with salt.
- Serve. The puree is best enjoyed warm or at room temperature. It can be stored in an airtight container in the refrigerator for a few days and re-heated.