Page title and description

Sauces, conserves & preserves
Fennel and carrot purée
Ingredients
- 4-5 carrots, roughly chopped
- 2 fennel bulbs, fibrous outer layer and stems trimmed off, bulb finely sliced
- 40g butter
- 2 tbsp sunflower oil
- 3-4 tbsp crème fraîche
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
Place the roughly chopped carrot and finely sliced fennel in a saucepan and cover with water. -
Step 2
Salt lightly, bring to the boil and simmer until the vegetables are very tender. Drain, and place in a food processor or blender. -
Step 3
Add the butter, oil and crème fraîche and purée until smooth. Return to the pan and add salt and pepper to taste. Reheat just before serving.