Fennel Puree from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
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, co...
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Ingredients
- 1 pound (455 g) fennel, outer leaves removed, thinly sliced
- Salt
- ½ cup (125 ml) heavy cream
- 1 teaspoon fennel seeds, toasted
- 4 tablespoons (55 g) butter
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