Puréed fennel
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.The taste of the fennel becomes soft and delicate when cooked this way. It is a perfect foil for oily fish such as mackerel or sardines.
3 fennel bulbs
40g/2oz butter
Sea salt and freshly ground black pepper
1 small bunch of dill, leaves only
Slice the base off the bulbs and remove the tough outer layer. Chop into one-inch pieces and place in a heavy-based saucepan. Add just enough cool water to cover. Add a good pinch of salt and place over a medium heat.
Bring to the boil, then turn down so that the water is just simmering. Cook for 15 minutes, by which time the fennel should be soft when pierced with a fork.
Remove from the heat and drain. Place the cooked fennel into a food processor and blend to a smooth purée.
Add the butter and plenty of black pepper. Chop the dill finely and stir through the purée. Serve.
The purée can be made in advance and gently warmed through before serving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments