cauliflower fennel purée

After a holiday hiatus, I am back to a regular daily (except Saturday) posting schedule. After all the feasting of the last three weeks, I felt like a gentle-to-digest, comforting vegetable purée. Perfect for a back-to-work week.

IMG_5900

serves 4

INgredients

1 head organic cauliflower

1/3 cup diced fennel

5-6 fresh basil leaves (optional)

1-2 teaspoons sea salt

black pepper to taste

Process  

Remove the greens and the tough stem of the cauliflower. Slice into the cauliflower head,

IMG_5853

separating its florets into pieces.

 IMG_5854
Wash them well. Place them in a large pot of water. Cut the end of the fennel bulb into about 3  ¼–inch slices.

IMG_5861

Rinse them and then dice them into small pieces. Add 1/3 of a cup of the diced fennel into the pot.

IMG_5864

Add 1 teaspoon of sea salt. Bring the cauliflower and fennel to a boil.

IMG_5875

Cover the pot and simmer for about 10 minutes, until the cauliflower and fennel are both so soft and tender that a fork slips in and out easily.  Drain the cauliflower and fennel, reserving the cooking water. Chop the basil leaves.

IMG_5883

Place the cauliflower and fennel back into the pot, adding about ¼ cup of the reserved cooking water. Use an immersion blender to purée the vegetables into a smooth mash.

IMG_5882

Serve in small bowls, garnished with the remaining sea salt. Grind fresh black pepper on top.

IMG_5885

Add the chopped basil to garnish the purée if desired.

©Nancy Wolfson-Moche 2013