Fennel and Parsley Sauce
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 fennel bulb, with it's fronds
- 2 shallots, peeled and chopped
- 1 1⁄2 ounces fresh Italian parsley (40g)
- 1⁄2 pint heavy whipping cream (or double cream)
- 1 1⁄2 tablespoons unsalted butter
- 1 tablespoon dry white wine
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
directions
- Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.
- Chop fronds with the parsley until you have a moist, fine puree. (I use a small food processor) Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.
- In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes. Deglaze pan with wine and cook until slightly reduced.
- Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color.
- Add the lemon juice and pepper to taste.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.