Fennel Puree

11:30 am on 2 April 2013

Fennel is one of my favourite modern vegetables. I love the aniseedy flavour and I love the versatility of the dense bulbs. I am not sure when it appeared on the scene but it has become almost a staple for me. In summer months very thinly shaved fennel is perfect in the large salads I love to make, especially when it is combined with orange or lemon.  It’s wonderful cut into quarters and gently braised in a little butter with white wine or chicken stock. But best of all is when it is cooked slowly and then puréed and served, sauce-like with steak, venison or duck breasts.

(Serves 6)


  • 3 medium fennel bulbs
  • 2 tbsps butter
  • 3 tbsps water
  • 3 tbsps cream
  • pinch of fennel seeds
  • 1 tsp freshly ground black pepper


Slice the fennel bulbs and stalks, removing the hard core and discarding most of the feathery tops.

Melt the butter in a heavy pan and toss the fennel in, coating well. Add the water and bring to a very slow simmer. Cover the pan and cook over a very low heat until the fennel is very tender for about 25 minutes.

Using a blender stick or a food processor, purée the fennel with the cream until it is almost frothy.

Stir in the fennel seeds and pepper, and season to taste with salt. Reheat gently before serving.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - September




  • Chervil
  • Chives
  • Nasturtium
  • Thyme