Fennel and Carrot Puree
Cuisine: French
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Not sure how to incorporate fennel into your kitchen? This rich, creamy purée is about to change all that!
  • 3 C chopped carrots
  • 1½ C chopped fennel bulb
  • ½ C diced yellow onion
  • 2 sprigs thyme
  • 2 Tbsp olive oil
  • 3 C low sodium vegetable or chicken broth
  • ½ C crème fraîche
  • ¼ C heavy cream
  • zest of 1 lemon plus 1 Tbsp lemon juice
  • ½ tsp salt
  • pepper to taste
  1. Combine the carrots, fennel, yellow onion, thyme and olive oil in a pan and cook over medium heat until the carrots are tender (about 30 minutes). Next, season with salt and pepper and remove the thyme sprigs. Add 3 C of chicken broth to the pan and cook down by three fourths over medium-high heat (about 10 minutes). The vegetables are done cooking once the carrots fall apart when squished with a fork.
  2. Ladle the contents of the pan into a medium-sized sauce pan. Purée with a hand blender until smooth and then reheat. Remove from the heat and blend in the crème fraîche, heavy cream, and lemon. Heat on low prior to serving, taking care to not let the purée start to bubble so that the dairy doesn't curdle.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/fennel-carrot-puree