Living Lyme

Hope is where it all begins

By

Fennel Purée

Fennel Purée
This is versatile side or sauce.
Write a review
Save Recipe
Print
Ingredients
  1. 3 Fresh Fennel Bulbs
  2. Unsweetened Coconut Milk
  3. Butter or Ghee (optional)
  4. Fresh Ground Black Pepper
  5. Sea Salt
Instructions
  1. Cut off stalks of Fennel and chop bulbs into large chunks.
  2. Boil in a Medium Saucepan until tender.
  3. Strain and put Fennel in a Food Processor.
  4. Add butter and small amount of Coconut Milk.
  5. Puree until desired consistency.
  6. Season to taste.
  7. Serve as a side or pour over dish as a sauce.
Notes
  1. You can use this as a side dish, or as a garnish or sauce, adjust quantities accordingly.
  2. For a thick, potato-like side, use less Coconut Milk. For a thinner sauce, use more coconut milk.
  3. You can add almost any spice you would like to this. Try a little Nutmeg or fresh Thyme.
  4. If you want to add onions or garlic to this, just sauté in a pan until tender or caramelized and add to Food Processor when ready.
Therapeutic Properties
  1. Fennel is known to have antifungal properties that help fight Candida.
Living Lyme http://www.livinglyme.com/