Braised Fennel Purée

Name: Braised Fennel Purée
Yield: Approximately 700 g
Ingredients: 700 g Fennel, core removed, sliced; 80 g Onion, sliced; 30 ml Olive oil; 200 ml Light Vegetable Stock; 15 ml Lemon juice; 3 g Salt

Pale braised fennel and onion blended smooth with olive oil and lemon.

Braised Fennel Purée prepared as described in the recipe

Pale braised fennel and onion blended smooth with olive oil and lemon.

Approximately 700 g

Cook this

Ingredients

Batch

Fennel, core removed, sliced700 g
Onion, sliced80 g
Olive oil30 ml
Light Vegetable Stock200 ml
Lemon juice15 ml
Salt3 g

Method

Sweat onion and fennel in oil for 8 minutes without colouring.
Add stock, cover and simmer for 25 to 30 minutes until fully tender. Uncover and reduce remaining liquid.
Blend until smooth, add lemon and salt and pass through a fine sieve.

Chef’s notes

Serve beneath grilled line fish or roast tomatoes.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery.

Vegan

Used in

Pan-Roasted Hake, Fennel Purée & Citrus

Last refined · October 2026