catch the sparrow

• 2 medium fennel bulbs, green tops cut off
• 1.5 lbs carrots
• butter (grass fed preferred)
• 2-3 cups of warmed stock (vegetable or chicken)
• kosher salt & freshly ground black pepper

preheat oven to 375 degrees.

remove core from fennel and slice into 1/2 inch strips. in a bowl or on the sheet pan toss with softened butter, salt and pepper. roast in 375 degree oven  until lightly carmelized approx. 45 min. set aside.

cut carrots to 1/2 inch pieces and toss with softened butter, salt & pepper. roast in 375 degree oven  until lightly carmelized approx. 45 min. set aside.

working in batches add fennel and carrots to vitamix (or blender) and blend until smooth by adding stock to your desired consistency. i prefer a thicker puree but you can play around to see how you like it. you can also add just a little bit of stock and you’ll have a puree to serve alongside meat, fish or vegetables.

Season with salt & pepper to taste.