Spring Garlic and Fennel Puree

By khojnicki

Ingredients

• 1 c heavy cream
• 4 large heads of garlic, cloves peeled
• 1 small fennel bulb, trimmed, cored and thinly sliced crosswise
• 3 tbsp milk
• Salt and freshly ground white pepper

Preparation

Step 1

In a medium saucepan, bring the cream, garlic and fennel to a simmer. Cover and cook over low heat for 15 mins. Uncover and simmer until the garlic and fennel are tender, about 15 mins. Let cool slightly and then transfer to a blender. Add the milk and puree until smooth. Season with salt and pepper and serve warm.

Serve with grilled chicken, grilled fish or grilled bread.