Fennel with chestnut purée

Cost	Serving	Preparation	Cooking
	4	10 minutes	40 minutes

Preparation:


• Wash the fennel bulbs and divide into large portions.
• Cook them in salted boiling water for 30 minutes.
• Strain them and place them in a baking dish.

• Place the "purée de marrons nature" Clément Faugier in a bowl and mix in the milk and 3 1/2 ozs softened butter.
• Add salt and pepper.

• Cover the fennel mixture with this preparation. Dot all over with small pieces of butter.
• Bake for 8-10 minutes at thermostat 6-7 (180°C-210°C / 360°F-410°F).


© Clément Faugier
All rights reserved

Used by Cooking2000 with Clément Faugier's permission
Chemin du Logis du Roy, Privas, France