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Common or Bronze Fennel Puree with Pasta
- Serves
4
as a main course - Difficulty
Medium
Published 2001
Much more than a seasoning pesto, this puree is both green vegetable and deep-flavored sauce for lovers of pastis, anise, licorice, and the like. Boiling tames the ferocious flavor, rendering it mellow and buttery—much like creamy, mild Pernod. For variation, garnish with halved cherry tomatoes.
Ingredients
1 pound 2 or 3 - About
½
Method
- Bring a large pot of water to a boil. If bases of fennel stalks are tough or dried, trim off and discard. Separate feathery fronds from stalks and reserve. Slice stalks, then drop into the boiling water with plentry of salt. Boil until tender, about 10 minutes.
- Meanwhile, rough-cut fennel fronds (to make about 6 tightly packed cups). When stalks are tender, add
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