2 medium fennel bulbs with fronds
1 lb carrots, quartered lengthwise
1 medium red onion, quartered
1 garlic clove
3 tablespoons extra-virgin olive oil
Salt to taste
Preheat oven to 450°F. Thinly slice fennel bulb. Mince some of the fennel fronds and save them for a garnish. Start a vegetable stock with 6 cups of water, carrot trimmings, onion and garlic skins, fennel stalks and any extra fronds.
Toss the fennel with carrots, onion, garlic, oil and salt on a greased baking sheet and roast, stirring occasionally, for about half an hour, until soft. Puree vegetables in a blender with 4 and 1/2 cups stock until very smooth. Taste for salt and serve sprinkled with reserved fennel fronds.
1 medium red onion, quartered
1 garlic clove
3 tablespoons extra-virgin olive oil
Salt to taste
Preheat oven to 450°F. Thinly slice fennel bulb. Mince some of the fennel fronds and save them for a garnish. Start a vegetable stock with 6 cups of water, carrot trimmings, onion and garlic skins, fennel stalks and any extra fronds.
Toss the fennel with carrots, onion, garlic, oil and salt on a greased baking sheet and roast, stirring occasionally, for about half an hour, until soft. Puree vegetables in a blender with 4 and 1/2 cups stock until very smooth. Taste for salt and serve sprinkled with reserved fennel fronds.
4 comments:
Great blog - I heart kale too!
Thanks Leaver! Welcome and please come back soon!
I made this as well! It is super easy to make, and really tasty. You can add a touch of cream to make it richer. Yummers!
bland, bland, bland - tried to save with herbs but no can.
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