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Garlic Fennel Puree

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 1h


  • 1 c Heavy cream or milk
  • 4 Large heads of garlic, peeled
  • 1 Fennel bulb, trimmed, cored, and thinly sliced crosswise
  • Salt
  • White pepper, freshly ground


  1. In a medium saucepan, bring the cream and fennel to a simmer (milk can be substituted). Ensure the fennel is submerged. If not, add more cream, milk or water.
  2. Cover and cook over low heat for 15 minutes. Stir occasionally.
  3. Uncover and simmer until the garlic and fennel are very tender, about 15 minutes. Stir occasionally.
  4. In a small pan, heat olive oil and cook the garlic for 2 minutes.
  5. Let cool slightly, then drain in a colander.
  6. Transfer to a blender or food processor. Add the garlic and puree until smooth. Season the puree with salt and pepper and serve warm.