Day 306: Fennel Puree ♥

VEGETABLE RECIPES from the ARCHIVES
~ more fennel recipes ~
~ still more fennel recipes, ones cooked by my fellow food bloggers in February 2006 for a special fennel-only event ~
FENNEL PUREE
Hands-on time: 15 minutes
Time to table: 35 minutes
Serves 4
Water to cover
1/2 pound fresh fennel bulb, trimmed and diced (it took a 3/4 pound bulb to get 1/2 pound)
1/2 pound Yukon gold potatoes, diced
2 ribs celery, diced
2 tablespoons chicken stock (or less)
1 tablespoon anise liqueur
2 tablespoons fat-free half'n'half (or cream if you like)
1 tablespoon butter (I didn't find this at all necessary)
Salt and pepper to taste
Start the water to a boil. Add the vegetables as they're prepped -- there's no need to wait til the water boils -- and bring to a boil. Cook til vegetables are cooked. Drain and transfer to a food processor (the celery and fennel were both too much for a hand mixer). Add the chicken stock and puree until smooth. Add the remaining ingredients. Serve and enjoy!
NUTRITION ESTIMATE
Per Serving: 84 Cal (4% from Fat, 12% from Protein, 84% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 17 g Carb; 3 g Fiber; NetCarb14; 59 mg Calcium; 1 mg Iron; 98 mg Sodium; 0 mg Cholesterol; Weight Watchers 1
CREDIT WHERE CREDIT'S DUE
Adapted from Greene on Greens by Tom Greene
(c) Copyright 2006 Kitchen Parade
I confess I've never cooked fennel, but I hereby commit to do it before February is over. (Maybe fennel for WHB some week?)
ReplyDeleteI baked some fennel last week in a CASSAROLE. I dipped the pieces in ReddiEgg by Nulaid (similar to Eggbeaters but with *much* healthier ingredients), dredged them in seasoned Contadina breadcrumbs, put in a single-layer in a Pam-sprayed glass cassarole dish, and baked until my entree was ready, I guess about 30 min. @350. My dinner guests had never eaten fennel before, and they all liked it!
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