Fennel Cream Sauce
2 large fennel bulbs, cored and medium dice
2 ounces olive oil
1 shallot chopped
2 garlic cloves chopped
1 tablespoon heavy cream
1.5 cup chicken broth or vegetable broth
3 tablespoons cream cheese, softened
1 tablespoons sour cream
Salt and white pepper to taste
Reserve fennel fronds for garnish
In a large sauce pan, heat olive oil to medium heat. Add fennel, shallot and garlic. Saute
till fennel softens, avoid browning the pan (if needed, add small amounts of broth to help
this process). Add broth and simmer until fennel is thoroughly cooked and soft. Strain
reserving broth. Add strained mixture to blender, adding just enough broth to start the
blending process. Add heavy cream and cream cheese till blended thorough. Add sour
cream. Add seasoning to taste. Pass through sieve
*when adding broth through the process be mindful of your desired consistency and
type of application you want to apply to the plate. You can always make it thinner, but in
order to make it thicker, more softened/cooked fennel would need to be added.