Purée de Fenouil

   from  http://frenchfood.about.com

 

  • 2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish)
  • 2 leeks, white &light green part, cleaned &minced
  • ½ cup butter (1 stick) ½ cup dry white wine
  • 1½cups cooked white rice salt and black pepper

Melt the butter over medium heat and add the fennel and leeks, stirring to coat with the butter.

Sauté 5 minutes. Add the wine and cover, reduce heat slightly and cook for 30 minutes.

Transfer the vegetables to a food processor, add the rice and process until very smooth. (For an even finer texture, pass the purée through a sieve.) Season with salt and pepper and serve warm. To serve: Garnish each serving with a sprig of the feathery fennel leaves. Can be made ahead and reheated in the top of a double boiler. Serves 6

Many thanks to Keeshi + Photo and Twisted String for their photography contributions