This recipe produces a puree that is smooth and creamy without adding any heavy cream. Instead, the vegetables are boiled in milk and then pureed with some of the reserved cooking liquid, resulting in a side dish with a pure vegetable taste. When pureeing in a blender, add only enough liquid to keep the blade spinning freely. The fennel puree is delicious with the seared scallops on page 260. It can also be thinned with some of the strained cooking liquid to form a soup.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Boil In a small pot, combine chopped fennel and milk. Bring to just under a boil over high heat, then immediately reduce to a simmer. Cover and cook until fennel is completely tender (it should not offer any resistance when pierced with the tip of a knife) but not falling apart, 20 to 25 minutes. Drain in a sieve, reserving liquid.
Step 2
Puree Combine fennel and 1/4 cup reserved liquid in a blender, and blend on high speed until smooth, about 4 minutes. Add more liquid a tablespoon or so at a time as necessary to keep the blender running smoothly.
Step 3
Strain Transfer to a fine sieve set over a large bowl or liquid measuring cup and press with a rubber spatula to extract as much puree as possible. Discard remaining solids and rinse sieve thoroughly. Return puree to the sieve and set over a bowl to drain for 1 1/2 hours longer.
Step 4
Serve Transfer to a saucepan and cook over medium heat until warmed through. Stir in butter, if desired, and serve.
CAULIfLOWER PUREE
Step 5
Trim 1 head cauliflower and cut into florets, then prepare as directed above (for fennel), seasoning with a pinch of freshly grated nutmeg along with salt and ground white pepper to finish. (Makes about 1 1/4 cups.)
