Apple–Fennel Butter | James Beard Foundation
At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.
Ingredients
- 2 large (about 1 pound) tart apples (such as Winesap, Gala, or Honeycrisp), peeled, halved, and cored
- 1/2 fennel bulb, roughly chopped
- 1 cup butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
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