Ingredients
Puree
- 400-450 fennel, roughly sliced into 1cm slices
- 180 g potato, sliced into 0.5cm slices
- 2 cloves garlic, peeled
- 180 g Milk, or milk substitute
- 1/2 tbsp Vegetable Stock., or 1 tsp salt (adjust to taste)
- Optional: 1 handful of parsley leaves, OR 1/2 tsp ground nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. If using, add parsley leaves to bowl and chop 3 sec speed 7. Set aside.
2. Add fennell slices, potato slices, garlic, milk and salt to bowl.
3. Cook 10 mins, 100°, speed 1.
4. Reduce temperature to 90° and cook for a further 10mins, speed 1.
5. Check that potato and fennel are soft. Puree for 30 sec, speed 8.
6. Stir through parsley or nutmeg (if using) with spatula.
Tip
Delicious with meat or fish. Use as a sauce over steamed veggies.
Can be made vegan by using non-diary milk substitues. I would not recommend coconut milk as the flavour would overpower the delicate fennel flavour.
A squeeze of lemon juice also adds an interesting flavour.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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