Creamy Fennel and Leek Puree
A velvety, low-carb alternative to traditional mashed potatoes! Braised in milk and butter with sweet leeks and Parmesan, this creamy fennel puree turns remarkably mild, sweet and comforting. Ready in under 30 minutes!
Ingredients
Recipe yields 2 ¾ cups/600 grams
- 2 tablespoons (27 grams) extra virgin olive oil
- 2 tablespoons (28 grams) unsalted butter
- 2 fennel bulbs about 1 lb / 450g prepared, chopped
- 1 ½ cups (90 grams) leek, white part chopped
- Salt and white pepper
- 1 ¼ cups (300 ml) whole milk
- Small pinch of ground nutmeg
- ¼ cup (25 grams) Parmesan cheese grated
Instructions
- To a frying pan, add the oil and butter over medium heat.
- When the butter is melted and lightly bubbling, add the fennel. Stir, while cooking to help soften about 5-8 minutes. Add the leek and cook, stirring often. Add a light sprinkle of salt and pepper. Adjusting heat so the veggies don’t brown.
- Add the milk and nutmeg to the vegetables and stir to combine. The milk should almost cover the veggies. Bring to a light simmer and cook until the fennel is tender when pierced with a fork. Turn off the heat and allow to cool slightly before blending.
- Add the cooled vegetables and milk to a high speed blender along with the Parmesan cheese. Blend until very smooth. If too thick, add a little more milk. Taste for seasoning and add accordingly.
Video
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Cholesterol: 22mg | Sodium: 280mg