Spring Garlic and Fennel Pure

Spring Garlic and Fennel Pure

John Smith

Makes about two cups

Ingredients

  • 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

Preparation

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.

Serve With
Grilled chicken, grilled fish, seared scallops or grilled bread.
Video: https://youtu.be/QbOg7cz7xM0