Fennel Purée with Cream and Parmesan, a pleasant side dish to accompany any dish that all my guests always enjoy. Additionally, it is delicious even when served cold or at room temperature. A zero-waste recipe suitable for those who, like me, are lactose intolerant, because you can simply replace ingredients like fresh cream and butter with lactose-free alternatives. During the seasonal period, fennels are always present on my table, whether raw or cooked, because in both cases they provide great benefits to our body. In this case, they improve digestion, limit the formation of intestinal gas, cramps, and abdominal pains.
If you like fennels, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs fennel
- 2 tbsp butter
- 1/2 cup fresh cream
- 1 cup parmesan
- 2 pinches ground nutmeg
- to taste salt and pepper
Tools
- 1 Saucepan
- 1 Blender
Preparation
Cut the fennel into two or four pieces, rinse them well under running water, and dry them. Slice both the green and white parts because nothing is wasted in this recipe.
Place them in a high-sided saucepan, add a glass of water, a pinch of salt, and let them cook for about 30 minutes over medium-low heat, preferably covered.
After this time (they should have softened and the water almost completely evaporated), transfer them to a blender along with the parmesan and cream, and blend finely or coarsely, according to your taste.
Transfer the purée back into the saucepan, add the butter in small pieces, nutmeg, and freshly ground pepper. At this point, taste to check if the previously added salt is right. Let it cook for about 20 minutes, or until the fennel purée reaches the desired consistency.
Serve the Fennel Purée with Cream and Parmesan immediately on a serving plate, adding a drizzle of raw extra virgin olive oil and a sprinkle of grated parmesan.
Tips
You can certainly store the fennel purée in the fridge for a few days, but I have never tried freezing it.
As I always advise, store it in an airtight ceramic or glass container, never in plastic as it releases toxic substances.
If you are lactose intolerant like me, use lactose-free cream and butter, or alternatively just extra virgin olive oil.
Parmesan or Grana Padano are lactose-free, so you can use them with peace of mind.
