Pea and fennel purée

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 60
    ml
    olive oil
  • 500
    g
    fennel, trimmed and sliced
  • 2
    garlic cloves, crushed
  • 250
    ml
    chicken stock
  • 500
    g
    frozen peas
  • 30
    g
    butter
  • salt
  • freshly ground black pepper
  • 15
    ml
    finely chopped mixed herbs (marjoram, thyme and origanum)
 

Method

 
Heat oil in a heavy frying pan, add fennel and garlic. Cook slowly until soft and lightly coloured. Add stock, seasoning and continue cooking for 25 to 30 minutes. Simmer peas in boiling, salted water until tender. Purée cooked fennel and drained peas with the butter and chopped herbs. Adjust seasoning and serve with gammon steaks or lamb chops.
 

 

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