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Fennel Puree


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Ingredients

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Puree

  • 400-450 fennel, roughly sliced into 1cm slices
  • 180 g potato, sliced into 0.5cm slices
  • 2 cloves garlic, peeled
  • 180 g Milk, or milk substitute
  • 1/2 tbsp Vegetable Stock., or 1 tsp salt (adjust to taste)
  • Optional: 1 handful of parsley leaves, OR 1/2 tsp ground nutmeg
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Recipe's preparation

  1. 1. If using, add parsley leaves to bowl and chop 3 sec speed 7. Set aside. 

    2. Add fennell slices, potato slices, garlic, milk and salt to bowl.

    3. Cook 10 mins, 100°, speed 1.

    4. Reduce temperature to 90° and cook for a further 10mins, speed 1.

    5. Check that potato and fennel are soft. Puree for 30 sec, speed 8.

    6. Stir through parsley or nutmeg (if using) with spatula. 

     

     

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Tip

Delicious with meat or fish. Use as a sauce over steamed veggies.

Can be made vegan by using non-diary milk substitues. I would not recommend coconut milk as the flavour would overpower the delicate fennel flavour.

A squeeze of lemon juice also adds an interesting flavour.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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