Fennel Sauce
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Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a large handful of green fennel, take away all stalks and put the sprigs into a saucepan with cold water and a tiny bit of soda.
- Boil for five minutes, then drain, chop fine, and mix well with half an ounce of butter.
- Rub through a sieve, and add this pulp to half a pint of white sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve
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Colander