Fennel Puree

Directions

1. 1
   Boil In a small pot, combine chopped fennel and milk.
2. 2
   Bring to just under a boil over high heat, then immediately reduce to a simmer.
3. 3
   Cover and cook until fennel is completely tender (it should not offer any resistance when pierced with the tip of a knife) but not falling apart, 20 to 25 minutes.
4. 4
   Drain in a sieve, reserving liquid.
5. 5
   Puree Combine fennel and 1/4 cup reserved liquid in a blender, and blend on high speed until smooth, about 4 minutes.
6. 6
   Add more liquid a tablespoon or so at a time as necessary to keep the blender running smoothly.
7. 7
   Strain Transfer to a fine sieve set over a large bowl or liquid measuring cup and press with a rubber spatula to extract as much puree as possible.
8. 8
   Discard remaining solids and rinse sieve thoroughly.
9. 9
   Return puree to the sieve and set over a bowl to drain for 1 1/2 hours longer.
10. 10
    Serve Transfer to a saucepan and cook over medium heat until warmed through.
11. 11
    Stir in butter, if desired, and serve.
12. 12
    Trim 1 head cauliflower and cut into florets, then prepare as directed above (for fennel), seasoning with a pinch of freshly grated nutmeg along with salt and ground white pepper to finish.
13. 13
    (Makes about 1 1/4 cups.)