Italian Green Bean And Fennel Puree
|Chopped onion/Leek white||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rendered chicken fat/Butter / both||2 Tablespoon|
|Cut up italian green beans||3 Cup (48 tbs)|
|Fennel seeds||1 Teaspoon|
|Brown chicken stock||5 Cup (80 tbs)|
|Milk/Half and half cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Per Taste)|
|White pepper||To Taste|
|Finely chopped fennel fronds/Parsley / chives / both||1 Tablespoon|
Lightly brown onion and garlic in chicken fat.
Add beans and fennel seeds, stir to coat and add stock.
Cover, bring to gentle boil, lower heat and simmer 15 minutes or until beans are softened.
Puree, sieve and reheat with milk, cream and sour cream.
Season with salt and pepper.
Garnish with fennel feathers