Fennels, 14 Oz
Potato, 10,5 Oz
Leek, 1,2 Oz
Vegetable broth, 23 Oz
Olive oil, 1 Teaspoon


Wash and cut the fennel.
Peel the potatoes and cut them into thin slices.
Put chopped leek and olive oil in a nonstick high sided pan.
Warm over medium heat and add quickly 2-3 tablespoons of vegetable broth.
Do not fry the leek.
Add the fennel and potatoes.
Stir for a few minutes and make stew.
Add all the vegetable broth, stir and cook with the lid closed for 15-20 minutes.
Blend the content of the pot with an immersion blender.
Leave to cook for 10 minutes, stirring occasionally.
Serve cream of fennel into slices and decorate each plate with some green sprig of fennel.

You can avoid using salt and serve this fennels velvet sauce with some spices to customize the dish, for example fennel seeds, cumin, thyme and pepper. The salt excess is to be avoided, it is helpful to know what recipes do not require salt and how they can be customized with spices.

Thanks to: Misto Frigo