Fennel Puree

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A great side dish -- easy to prepare and full of wonderful flavors. One of the best things I ever ate!

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Sorry, I normally love Giada's recipes, but this one just didn't do it for me. It turned into a gloopy tasteless mess. I LOVE fennel, but this really had such a subtle fennel flavor, and didn't really have much flavor at all. I won't make this again - next time will go back to Tyler's Parsnip and Potato puree, which has much more flavor.

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Delicious! It has a slightly thicker consistency than a mashed potato would. I plan to top with crispy pancetta and serve as a soup! We used 2% milk basil instead of mint, and it was amazing. Easy to make and incredibly healthy.

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Yes, it was very tasty, but next time I will make this as a creamy soup adding heavy cream instead of mascarpone. I don't think it deserves to be called a puree. Sorry Giada you are one of may favorite chefs, but it really doesn't stand up as a puree. Lovely taste, though.

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Simmering and draining the liquid also drains out the nutrients. So you end up eating something that isn't nourishing you, and tastes only OK. Next time I'll bake the fennel, so that I can simmer the potatoes in much, much less liquid. Then I might make a fennel flavored olive oil to drizzle over the dish before serving, to really up the fennel flavor. To make fennel oil just crush, or grind fennel seeds and add them to olive oil and let it sit for 15 minutes.

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Just tried it tonight since my boyfriend keeps on buying fennel bulbs at the farmers' market and I keep on telling them that I hate them (we live in France where fennel is like a staple. Tonight he told me to find a recipe since usually he tries to cover them up with cheese, so I stumbled on this because I love lots of Giada's recipes.

Simply amazing. Elegant flavor, a familiar texture, versatile accompaniment, and it really tastes like fennel, just better. I didn't have marscarpone, so I used sour cream since that's what marscarpone is made from, with some parmesan for a kick. Also put in about 3 times the amount of mint that I should have, but I love mint.

Great recipe, and since most people either don't know fennel bulbs or never tasted them like this, creativity points as well.

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I absolutely loved the flavor. I only made half the portion used 400g of fennel and 150g of potato to give you an idea on the ratios. It has turned out excellent. I might have overcooked it a bit at 38 minutes so it was a bit more runny than anticipated. It would be truly nice if we could get nutrition information on these meals, although I assume people would take a big step back if they knew what kind of calories we're talking about.

This puree, per 100g contains:
70 calories (not bad
2.5g fat
1.5g saturated fat
6mg cholesterol
256g sodium (if you use half the salt and not count the salt seeping in from the broth
11.3g carbohydrate
3g fiber
0g sugar
1.9g protein

The above does not include the calories that get sucked in from the milk and broth during boiling, but I think it is not that substantial.

This one I'll definitely make again. I might even make it from parsnips or other root vegetables.

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this was the first time i tried fennel and i love it. i did not use the mint at the end and do not think it made a difference. i love fennel, love love love.. you have to try this. the taste does not taste like the fennel smells i do not like licorece and i do not like this tasted like it at all, it did smell like it but not taste of it..

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i tasted a sample after pureeing it and thought it was a very simple and understated flavor. I prefer strong flavors, so I added a 1/2 tablespoon of red pepper flakes and it was perfect! My kitchen smelled really amazing! I think this dish makes a perfect side kick to steak or something with lots of robust flavor. I will definitely make this again. Mmmmm!

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First time eating fennel.

This is super duper great. I just printed it for my collection.

LOVE IT!!!!!!!!!!!!!