Fennel And Parsley Sauce

1. 1

   Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.

2. 2

   Chop fronds with the parsley until you have a moist, fine puree. (I use a small food processor) Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.

3. 3

   In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes. Deglaze pan with wine and cook until slightly reduced.

4. 4

   Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color.

5. 5

   Add the lemon juice and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.