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Pumpkin-fennel puree

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Ingredients for 4 servings:

  • 500 g butternut squash flesh
  • 600 g fennel bulb(s)
  • 3 tbsp butter
  • 125 ml orange juice, freshly squeezed
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Side dish to meat or fish

Cut the pumpkin flesh into pieces. Clean and slice the fennel. Cook both in lightly salted water for about 15 minutes. Drain the water and let the vegetables drain. In a saucepan, melt the butter in the orange juice, add the vegetables, and cook for 10 minutes, stirring. Then blend everything into a smooth puree and season with salt and pepper. Serve as a side dish garnished with chives or flat-leaf parsley.

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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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