Fish with saffron
soups from Italy
Vellutate of fennel in my own way
Vellutate of fennel in my own way
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Necessity does virtue .. It also happened to me this time, happy and charged to prepare a new and tasty recipe I open the fridge and here is the void. There Are No Potatoes! Velvety without potatoes? Challenge accepted! I have in mind a great alternative!
preparation
step 1
Wash and rip the fennel, carrots and onion. Cut into thin slices. Put the fennel in a bowl with water and a spoon of bicarbonate for about 10 minutes and rinse.
step 2
In a pan add the onions. Allow to stew with a spoon of oil and a glass of water. When the onions are golden they fill the pan of water.
step 3
Add fennel, carrots and fennel seeds. Salve and let bake low for at least 40 minutes.
step 4
Take the purée previously prepared and pour into a berry (tall and narrow container) along with fennel, carrots, onion and a baking jar. Blend with an immersion mixer.
step 5
Pour the mixture into single-layered bowls and decorate according to their tastes.