Italian Green Bean And Fennel Puree Recipe
Ingredients
| 1/2 cup chopped onion and or white of leek | ||
| Garlic | 1 Clove (5gm), minced | |
| 2 tablespoons rendered chicken fat and/or butter | ||
| 3 cups cut-up Italian green beans | ||
| Fennel seeds | 1 Teaspoon | |
| 5 cups brown chicken stock | ||
| 1/2 cup each milk and half-and-half cream | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt and white pepper to taste | ||
| Finely chopped fresh fennel feathers, parsley and or chives | ||
Directions
Lightly brown onion and garlic in chicken fat.
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
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
Comments
Comments: 2 |
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Tracy Hanley David says :
I used frozen green beans and canned kitchen green beans as opposed to italian green beans. To appeal to my children, I nixed the fennel seed and used chopped fennel. I added 1/2 cup broccoli and topped it with monterrey jack cheese and my 9 year old and 3 year old LOVED it!!
Posted on: 9 November 2012 - 12:13am
Tracy Hanley David says :
Also, doubled the garlic so it would still have plenty of flavor(since I nixed the fennel)
Posted on: 9 November 2012 - 12:19am
Chef
