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Fennel Puree

Brined Steak for Two with Fennel Puree and Apricot and Raisin Compote
  • ServingsServings


  • 1 bulb fennel, cleaned, core removed, and finely diced
  • 3 cup water, chicken stock, or vegetable stock
  • Kosher salt
  • Ground white pepper
  • ¼ cup extra virgin olive oil


  1. Combine fennel, water, and salt and pepper to taste in a saucepot over medium-high heat.
  2. Bring to a boil, reduce heat to a simmer, and cook until there is only ¼ cup liquid remaining.
  3. Pour fennel mixture into a blender. While blender is running, slowly add oil and puree until a silk consistency. Adjust the seasoning, if necessary.

Pour onto a large serving platter and set aside.

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