Fennel Cream and Braised Fennel

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Ingredients

braised fennel

4-6 shallots finely diced
2-3 cloves garlic crushed
4 bulbs fennel, stalks removed , fronds reserved, and cut into wedges, keeping some of the base in-tact so they hold together
¼ cup White wine
¼ cup Chicken stock
6-8 sprigs fresh thyme, stalks discarded
Pinch of Salt

fennel cream

2-3 bulb of fennel, stalks removed.
2-3 cloves of garlic
Salt
3-4 sprigs Fresh thyme, stalks discarded
Olive oil for blending

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Preparation

braised fennel

1. In a large skillet, heat up olive oil. Add sliced shallots and garlic and sprinkle with salt. Sauté until soft and translucent.

2. Add sliced wedges of fennel over the onions, flat side facing down. Let it sauté for 10-15 minutes until slightly caramelized.

3. Add white wine, chicken stock snd fresh thyme, pepper and salt. Bring to boil and then turn down, cover and simmer for 15 minutes.

4. Take off the stove, place in the oven at 375° for further 30 minutes until soft and buttery.

fennel cream

1. Add fennel to a pot of salted water, the fennel shouldn't be totally submerged, just half way up the vegetables. Bring to boil and steam for 20-25 minutes or until fennel can be pierced with a fork. Take out and strain.

2. Place fennel in a high-powered blender together with a pinch of salt and fresh thyme. Mix to combine. As it blends, and a swirl develops, slowly drizzle on olive oil, until you reach a creamy, velvety consistency.

To serve

Spoon fennel cream onto a family size serving tray, creating an oval well in the middle. Place braised fennel over and garnish with chopped parsley or micro greens.