Fennel butter

Ingredients for 1 servings:

• 250 g butter, soft
• 1 small fennel bulb(s)
• 1 half onion(s)
• 1 tsp honey
• Salt
• Pepper, white
• 1 tbsp oil
• 1 tbsp water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and halve the onion, and finely dice one half. Remove any browned bits from the fennel bulb, halve it, remove the stalk, and cut into small pieces. Heat the oil in a non-stick pan and sauté the onion and diced fennel for about 5 minutes. Then add 1 tablespoon of water, honey, and a pinch of salt, reduce the heat, and let it simmer, covered, for another 6-8 minutes. Then let the mixture cool. In a tall bowl, mix the softened butter with the fennel mixture and a pinch of white pepper using the dough hook of a hand mixer. Season to taste if necessary. Either place the melted butter in a lidded container or roll it up in cling film and refrigerate to set. The fennel butter tastes great as a spread, with baked potatoes, or as a baguette filling. The best way to fill the baguette is to cut a slit in the top, spread some fennel butter into each opening and bake it on the oven rack at 220 °C for about 6 – 8 minutes.