Fennel Puree

• 2 medium fennel bulbs, trimmed (reserve fronds for garnish, if desired) and chopped into 1-inch pieces
• 3 cups whole milk, or enough to just cover fennel
• Coarse salt and freshly ground white pepper
• 2 tablespoons unsalted butter (optional)

1. Boil In a small pot, combine chopped fennel and milk.
2. Bring to just under a boil over high heat, then immediately reduce to a simmer.
3. Cover and cook until fennel is completely tender (it should not offer any resistance when pierced with the tip of a knife) but not falling apart, 20 to 25 minutes.
4. Drain in a sieve, reserving liquid.
5. Puree Combine fennel and 1/4 cup reserved liquid in a blender, and blend on high speed until smooth, about 4 minutes.
6. Add more liquid a tablespoon or so at a time as necessary to keep the blender running smoothly.
7. Strain Transfer to a fine sieve set over a large bowl or liquid measuring cup and press with a rubber spatula to extract as much puree as possible.
8. Discard remaining solids and rinse sieve thoroughly.
9. Return puree to the sieve and set over a bowl to drain for 1 1/2 hours longer.
10. Serve Transfer to a saucepan and cook over medium heat until warmed through.
11. Stir in butter, if desired, and serve.
12. Trim 1 head cauliflower and cut into florets, then prepare as directed above (for fennel), seasoning with a pinch of freshly grated nutmeg along with salt and ground white pepper to finish.
13. (Makes about 1 1/4 cups.)

fennel bulbs, milk, salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/fennel-puree-393806 (may not work)