Pea and fennel purée

Ideas
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

60.00 ml fresh chillies — 573
500.00 g fennel — fronds, sliced
2.00 garlic — cloves, crushed
250.00 ml stock — chicken
500.00 g peas — frozen
30.00 g butter
salt
black pepper — freshly ground
15.00 ml mixed herbs — finely chopped
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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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