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Tender fennel vegetables

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Ingredients for 1 servings:

  • 1 potato(s)
  • 100 g fennel
  • 1 pinch of caraway seeds
  • 2 tbsp water
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash and peel the potatoes and cut into 2 cm cubes. Trim and wash the fennel and finely chop it. Bring both to a boil in a saucepan with the caraway seeds and 2 tablespoons of water, then simmer for 15 minutes. Then remove the caraway seeds and puree the vegetables and butter with a hand blender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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