ingredients
makes about 600 ml (1 pint) 2 cups of sauce
3 fennel bulbs, trimmed
2 tbsp extra virgin olive oil
120 ml (4 fl oz) 1/2 cup milk
1 tbsp fennel seeds
salt and pepper
method
1. Slice the fennel roughly and wash well.
2. Place in a saucepan with the oil and milk, add salt and pepper to taste, cover and bring to a slow boil.
3. Cook for about 10 minutes until tender, then puree in a blender.
4. Reheat, adding a little water if necessary to thin to a creamy consistency.
5. Sprinkle with the fennel seeds and serve with a pork roast, or with pasta.
