A delightful carrot purée with a hint of mint and fennel.
Mint-Scented Carrot-Fennel Purée
This isn’t just carrot purée, but it’s mostly carrots. Adjust the amount of butter and cream to suit, or substitute with milk if you’re feeling health- conscious.
Ingredients
- 3/4 lb carrots
- 1 fennel bulb
- 5 mint leaves
- 1 cup chicken or vegetable stock
- 1 tbsp butter
- 2 tbsp heavy cream or milk
- 1/2 tsp salt
- pepper
Directions
- Peel the carrots and chop roughly.
- Cut the top off the fennel bulb, remove the very bottom off the base, slice in half, remove the tough inner core, and chop roughly.
- Place the carrots, fennel, mint, stock and salt in a two-quart saucepan over medium heat.
- Simmer until vegetables are very soft, 20-25 minutes.
- Remove pot from heat.
- Add butter and cream and purée with an immersion blender, food processor or blender.
- Adjust salt and pepper to taste and serve.
- This may be prepared a day ahead of time. Warm in the oven or microwave.