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Source: Chef Tony Baker, Montrio Bistro, Monterey, CA
Ingredients
4 heads of fresh Fennel (Anise)
2 Yellow Onions, peeled and sliced
1 Bay Leaf
1/8 cup oil
14 ounce chicken stock
2 ounce butter
salt and pepper
Directions
Trim the Fennel, 2 inches from top, split in half and remove the root. Lay Fennel in a large glass dish. In a large sauté pan sweat the Onions and pour over the Fennel.
Add bay, chicken stock, salt and pepper.
Cover with foil and bake in a 350°F. oven for 1 hour or until tender. Drain well and
remove bay leaf. While still warm, puree
using a food processor. Season to taste and
finish with butter.
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