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1
Boil In a small pot, combine chopped fennel and milk.
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2
Bring to just under a boil over high heat, then immediately reduce to a simmer.
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3
Cover and cook until fennel is completely tender (it should not offer any resistance when pierced with the tip of a knife) but not falling apart, 20 to 25 minutes.
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4
Drain in a sieve, reserving liquid.
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5
Puree Combine fennel and 1/4 cup reserved liquid in a blender, and blend on high speed until smooth, about 4 minutes.
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6
Add more liquid a tablespoon or so at a time as necessary to keep the blender running smoothly.
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7
Strain Transfer to a fine sieve set over a large bowl or liquid measuring cup and press with a rubber spatula to extract as much puree as possible.
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8
Discard remaining solids and rinse sieve thoroughly.
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9
Return puree to the sieve and set over a bowl to drain for 1 1/2 hours longer.
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10
Serve Transfer to a saucepan and cook over medium heat until warmed through.
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11
Stir in butter, if desired, and serve.
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12
Trim 1 head cauliflower and cut into florets, then prepare as directed above (for fennel), seasoning with a pinch of freshly grated nutmeg along with salt and ground white pepper to finish.
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13
(Makes about 1 1/4 cups.)
