astray recipes: Veloute of fennel

Categories: Vegetables; Side dish; Guestchefs
Yield: 10 servings

Measure	Ingredient
10 tablespoons	Unsalted butter
6 larges	Heads fennel -- trimmed and
	Thinly s
6 tablespoons	Unbleached all-purpose
	Flour
8 cups	Chicken stock -- preferably
	Homemade
4	Egg yolks
¾ cup	Whipping cream
	Salt
	Pepper
	Chopped fresh chives -- for
	Garnish

MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat. Add the fennel, cover and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 minutes. Transfer it to a food processor fitted Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 3-to-4 minutes. Slowly add the stock to the flour mixture, stirring constantly. Bring it to a boil, then reduce the heat to low and simmer gently for 30 minutes Season to taste with salt and pepper. Ladle into warm bowls and garnish with chives.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

veloute of fennel