Fennel Puree with Chicken

Ingredients

• 1 packet of fennel tea
• 200 g potatoes (4 small potatoes)
• 1.5 heads of fennel
• 100 g chicken breast fillet
• 50 g ripe pears
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Pour the tea bag over 700 ml boiling water and let steep for 10 minutes.

2. 2.

   Wash, peel, and cut the potatoes into small pieces.

3. 3.

   Clean and slice the fennel into thin wedges.

4. 4.

   Rinse the chicken breast fillet, pat dry, and cut into strips.

5. 5.

   Remove the tea bag, measure out 600 ml of fennel tea, bring to a boil in a pot. Add the potatoes, fennel, and chicken. Cover and simmer for 10–15 minutes until everything is tender.

6. 6.

   Peel, halve, core the pears and add them to the vegetables. Blend everything with an immersion blender into a puree.

7. 7.

   If the puree is too thick, thin it out with more fennel tea as desired.

8. 8.

   Stir in the oil. Serve one portion of warm fennel puree with chicken; freeze remaining portions after cooling.