Fennel Puree Recipe
Ingredients
| Fennel | 1 3/4 Pound | |
| White wine | 1/4 Cup (16 tbs) | |
| Horseradish mustard | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Instant potato flakes | 3 Tablespoon | |
| Butter | 2 Tablespoon |
Directions
Remove the tough base and the stalks from the fennel.
Set aside the green fronds.
Rinse and slice the bulbs.
Put in a dish with the white wine.
Cover and microwave on HIGH for 14 minutes.
Puree the fennel in a food processor, adding the mustard and salt and pepper to taste.
Puree until smooth.
Pour the puree into a deep dish.
Add the instant potato flakes and stir well.
Add the butter and stir again.
Sprinkle with the fennel fronds
Set aside the green fronds.
Rinse and slice the bulbs.
Put in a dish with the white wine.
Cover and microwave on HIGH for 14 minutes.
Puree the fennel in a food processor, adding the mustard and salt and pepper to taste.
Puree until smooth.
Pour the puree into a deep dish.
Add the instant potato flakes and stir well.
Add the butter and stir again.
Sprinkle with the fennel fronds
Chef
