Fennel Sauce
The Vegetable Bible
Fennel Sauce
The Vegetable Bible
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1 medium fennel bulb 4 tablespoons butter 1 shallot, finely chopped salt freshly ground white pepper 1/2 teaspoon anisette 1/4 cup white wine 2 1/4 cups vegetable stock or broth 1 cup light cream 1 tablespoon heavy cream Directions: Trim the fennel, reserving the green fronds. Cut the bulb into thin slices and finely chop the fronds. Melt the butter in a pan and sauté the shallot until translucent. Add the fennel bulb, season with salt and pepper, and sauté briefly. Add the anisette and white wine. Pour in the vegetable stock and reduce by half over a low heat. Add the light cream and cook the fennel until tender. Puree finely, rub through a strainer, and fold in the heavy cream. Add the chopped fronds and season once more with salt and pepper to taste. Goes well with vegetables, meat or fish Serves 4 to 6. |