Let’s make it now
Detoxing doesn’t mean eating sad dishes: this fennel cream is proof.
Discover our recipe and treat yourself to a wellness treat
Every now and then, you need to prepare something light, but it also needs to please the palate. Right? It’s not impossible, and this fennel cream is proof of that.
Fennel is a true panacea for the body, thanks to its purifying and digestive properties, and it’s never missing from my table these days.
It’s rich in fiber, vitamins, and minerals, and is perfect for making a light, healthy, and nutritious cream.
With a pinch of creativity, this cream can be transformed in so many ways, and I’ll suggest a few. In the meantime, let’s start with the simplest recipe, a true comfort food this season.
Detox fennel cream
Ingredients
800 g fennel
300 g potatoes
1 small onion
800 ml vegetable broth
2 tablespoons extra virgin olive oil
50 g sour cream
Salt to taste
Pepper to taste
Method
Wash the fennel, removing the green stems and the toughest parts (which you will keep). Chop them together with the peeled potatoes and onion.
In a saucepan, heat the oil and sauté the onion over low heat. Add the fennel and potatoes, stirring to combine.
Pour in the hot vegetable broth to cover the vegetables and cook over medium heat for 25-30 minutes, until the potatoes are tender.
Blend everything with an immersion blender until smooth. Season with salt and pepper.
Serve the cream hot, garnished with a drizzle of oil and, if desired, sour cream or Greek yogurt, and fennel fronds.
Delicious and Creative Variations
As I mentioned, this fennel cream lends itself to many variations.
It can be made more fragrant, more flavorful, more ethnic, or more spicy with the addition of a few ingredients. Let’s see how.
With orange and ginger: Add the juice and grated zest of half an orange and a little grated fresh ginger while cooking. The result will be fresh and aromatic.
With Leeks and Coconut Milk: I love this variation because the coconut milk makes everything so enveloping and soft. Be careful, you must use canned coconut milk.
Replace the onion with a leek and add 100 ml of coconut milk at the end of cooking for a velvety texture and an exotic flavor.
With Shrimp and Croutons: For a more elegant version, suitable for a more special occasion, serve the cream with pan-fried shrimp with a drizzle of oil and chili pepper, accompanied by whole-wheat croutons.
With Cheese and Walnuts: This is the perfect recipe for those who love the bold flavors and warmth of rustic recipes. Add a spoonful of sweet Gorgonzola directly to the dish and garnish with chopped walnuts for a crunchy touch. You can also replace the Gorgonzola with Robiola and the walnuts with hazelnuts for a more delicate flavor.
With cabbage and speck: this is perhaps my favorite recipe because it’s packed with vegetables, but also has a savory, crunchy touch from the speck. Definitely worth a try.
How to Use Fennel Trims
Now we address the usual dilemma of what to do with fennel trim. Nothing goes to waste.
The green fennel fronds can be finely chopped and used as a garnish for cream, adding a touch of freshness.
I sometimes also make a delicious herbal tea with the fronds, steeping them in boiling water for 20 minutes and then straining everything. It’s super purifying.
The tougher, more fibrous parts of the fennel are perfect for making a vegetable broth: boil them with other vegetables for about 30-40 minutes and strain.
You can also dry the fronds and use them as a spice to flavor salads or fish dishes.