Fennel Purée

Basic Recipe 53

Preparation info
  • Makes

    250 ml

    • Difficulty

      Easy

Appears in

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 150 g Unsalted butter
  • 100 g Shallots, sliced
  • 3 Medium heads

Method

Melt 150 g butter in a heavy-based saucepan and sweat the shallots for 5 minutes without colouring. Add the fennel and continue to sweat over a low heat for a further 10–15 minutes without colouring until the fennel is tender. Pour in the Pernod and reduce until it has evaporated. Add the chicken s