- 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
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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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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