Fennel Sauce

Ingredients

• 2 bulbs fennel (ca. 400 g)
• 2 tbsp butter
• 2 tbsp anisette
• 400 ml vegetable broth (instant)
• 100 g whipping cream
• Salt
• Pepper (freshly ground)
• Lemon juice
• 2 tbsp capers

Instructions

1. 1.

   Clean the fennel, cut off the fronds and set aside. Wash the bulb, quarter it lengthwise and slice crosswise into thin strips.

2. 2.

   Heat butter in a pot and sauté the fennel for about 2 minutes while stirring. Deglaze with anisette. Add vegetable broth and cream, bring to a boil, then cover and simmer over medium heat for about 10 minutes.

3. 3.

   Puree the fennel finely and season with salt, pepper, and lemon juice. Finally sprinkle chopped fronds and capers on top.