Basic Fennel Cream
white part only, stalks trimmed off
Finely slice fennel bulb. Cover bulb slices in a saucepan with the cream/milk mixture and salt. Simmer about 15 minutes until fennel is soft.
Transfer fennel and the cream mixture to a food processor or blender and puree. Taste and adjust seasoning if needed. Keep warm or reheat gently in the microwave.
Add 200 grams of grated Emmental cheese to the basic fennel cream. Warm through and serve over Butternut Squash Ravioli.
Fennel Cream Soup
Add 200 grams of grated Emmental cheese to the basic fennel cream. Add chicken or vegetable broth the the fennel cream on a 1:1 ratio. Warm through and serve with crusty bread.
Pour basic sauce over fish fillets such as cod, tilapia or salmon and bake according to fish directions.