Mint-Scented Carrot-Fennel Purée

A delightful carrot purée with a hint of mint and fennel.

Mint-Scented Carrot-Fennel Purée

  • Servings: 4 servings

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.


  • 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


  • 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.