Makes about two cups
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1 cup heavy cream
4 large heads of garlic, cloves peeled
1 small fennel bulb—trimmed, cored and thinly sliced crosswise
3 tablespoons milk
Salt and freshly ground white pepper
Method Of Prep
In a medium saucepan, bring the cream, garlic, and fennel to a simmer.
Cover and cook over low heat for 15 minutes.
Uncover and simmer until the garlic and fennel are very tender, about 15 minutes.
Let cool slightly, then transfer to a blender.
Add the milk and puree until smooth. Season the puree with salt and pepper and serve warm.
Grilled chicken, grilled fish, seared scallops or grilled bread.