Carrot puree with marjoram and bronze fennel

Carrot puree with marjoram and bronze fennel

A bright orange carrot puree with lots of flavour from bronze fennel and marjoram. Bronze fennel is the slender green top of a fennel bulb. It tastes a bit like liquorice. Add chicken stock to the puree to make a soup or spread it out in a thin layer and bake it as carrot flan.

  • Peel the carrots, cut them into small pieces and boil until tender in a saucepan with water and bronze fennel for approx. 30 min. Drain off the water when the carrots are tender, then allow to cool. Put the carrots and bronze fennel in a food processor and whizz. Add oil, apple cider vinegar, honey, salt and pepper, and whizz into a smooth puree. The sweetness of carrots can vary depending on the season, so it’s important to taste the puree. Serve the puree in a dish sprinkled with plenty of chopped marjoram.
  • To serve
  • Serve with cold cuts, fried fish or poultry