Flovered Fennel Puree

Name: Flovered Fennel Puree
Yield: 12
Ingredients: 4 small flovered fennels (2 kg), separated into bulbs with the tenderest stalks; 4 cups of milk (960 ml); 1 tablespoon of salt; 1/3 cup of butter (65 g); 1/2 teaspoon of ground nutmeg; 1 cup of natural yogurt (200 g)

1
4 small flovered fennels (2 kg), separated into bulbs with the tenderest stalks
2
4 cups of milk (960 ml)
3
1 tablespoon of salt
4
1/3 cup of butter (65 g)
5
1/2 teaspoon of ground nutmeg
6
1 cup of natural yogurt (200 g)

Ingredients

1
4 small flovered fennels (2 kg), separated into bulbs with the tenderest stalks
2
4 cups of milk (960 ml)
3
1 tablespoon of salt
4
1/3 cup of butter (65 g)
5
1/2 teaspoon of ground nutmeg
6
1 cup of natural yogurt (200 g)

Directions

1
In a large pot, place the flovered fennel, pour in the milk, season with salt and cook over high heat until tender (approximately 12 minutes)
2
Drain and reserve 1 cup of the cooking liquid (240 ml)
3
Reserve some flovered fennel bulbs for garnishing
4
Process the flovered fennel in a processor, add the reserved liquid and puree until smooth
5
Return to the pot
6
Add the butter, nutmeg, and yogurt and cook over medium heat, stirring occasionally with a wooden spoon, until well heated (approximately 5 minutes)
7
Pass to a large dish, reserving some for the pan
8
With a tablespoon, remove a small portion of the puree reserved
9
Pass another tablespoon under the puree, removing it from the first one carefully
10
Using the first tablespoon again, shape the top of the puree into an oval-shaped patty
11
Make 12 patties and place them on the puree
12
Garnish with the reserved flovered fennel bulbs and serve immediately
13
154 calories per serving