Fennel Puree

• 1 pound (455 g) fennel, outer leaves removed, thinly sliced
• 1 teaspoon fennel se

In a saucepan over medium heat, combine the fennel and fennel seeds, and butter, adding a pinch of salt as you do. When the butter has melted and the fennel begins to cook, turn the heat to low, cover the pan, and cook until the fennel is tender, then remove the cover and continue to cook until all the liquid has evaporated. Add the cream and reduce until almost all the liquid has cooked off. P