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Italian Green Bean And Fennel Puree Recipe
|Chopped onion/Leek white||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rendered chicken fat/Butter / both||2 Tablespoon|
|Cut up italian green beans||3 Cup (48 tbs)|
|Fennel seeds||1 Teaspoon|
|Brown chicken stock||5 Cup (80 tbs)|
|Milk/Half and half cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Per Taste)|
|White pepper||To Taste|
|Finely chopped fennel fronds/Parsley / chives / both||1 Tablespoon|
Serving size: Complete recipe
Calories 1302 Calories from Fat 624
% Daily Value*
Total Fat 69 g106.4%
Saturated Fat 27.7 g138.6%
Trans Fat 0 g
Cholesterol 128.3 mg
Sodium 2257 mg94%
Total Carbohydrates 127 g42.3%
Dietary Fiber 30.4 g121.5%
Sugars 49.8 g
Protein 56 g112%
Vitamin A 104.2% Vitamin C 154.2%
Calcium 73.7% Iron 71.8%
*Based on a 2000 Calorie diet
Add beans and fennel seeds, stir to coat and add stock.
Cover, bring to gentle boil, lower heat and simmer 15 minutes or until beans are softened.
Puree, sieve and reheat with milk, cream and sour cream.
Season with salt and pepper.
Garnish with fennel feathers