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🍽️ Creamy Fennel Sauce

173 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel (approx. 400 g)
• 2 tbsp butter
• 2 tbsp anise schnapps
• 400 ml vegetable broth (instant)
• 100 g whipping cream
• salt
• pepper (from the mill)
• lemons (juice)
• 2 tbsp small capers

Instructions

1. 1. Remove the tough stems and outer leaves from the fennel. Wash the fennel thoroughly under running water.
2. 2. Cut the fennel lengthwise into quarters. Then slice these quarters into very fine, thin strips.
3. 3. Finely chop the green fennel fronds and set them aside. You will need them later for garnishing.
4. 4. Heat the butter in a pot over medium heat.
5. 5. Add the fennel strips to the pot. Sauté them while stirring constantly for about 2 minutes.
6. 6. Deglaze the vegetables with the anise liqueur. Stir briefly.
7. 7. Pour the vegetable broth and the cream into the pot.
8. 8. Bring the mixture to a boil.
9. 9. Reduce the heat to medium. Cover the pot.
10. 10. Let the sauce simmer for about 10 minutes until the fennel is soft.
11. 11. Puree the soft fennel mixture until smooth using a hand blender.
12. 12. Season the sauce to taste with salt, pepper, and a squeeze of lemon juice.
13. 13. Stir the prepared chopped fennel fronds and the capers into the finished sauce.

Nutrition per serving

• kcal: 173
• Protein: 3 g · Fett/Fat: 15 g · Carbs: 5 g