This lobster tail pasta is simple but elegant, just perfect for that special dinner night! Sous vide the fennel at 85C (185F) for 45 minutes to 1 hour, or until the fennel is extremely soft. To serve, place 2 1/4-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop. Blend until smooth and creamy. I don’t love it most of the time. Fennel Puree. Once Fennel is roasted, spread the Purée on the bottom of a plate and top with roasted Fennel. Eat alone or with chicken breast, sausage or roasted pork. As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. I’m a weirdo about Fennel. Especially when paired with this white bean purée. So if you’re like me and you’re on the fence about this anise-y veg- give this super simple recipe a try. About Food52! Cut the fennel trimmings into 1” pieces and toss with a drizzle of olive oil and a light sprinkling of salt and sugar. Roast for 45 minutes or until caramelized, turning each piece over once halfway though. Dappled with hues of starburst orange and muted greens, this roasted carrots and fennel puree looks as good as it tastes. I Almond Puree In a blender, add washed beans, 1/4 cup olive oil, juice from 1 lemon, 1 tbsp tahini, 1 tsp salt and 1/4 tsp pepper. Place the fennel into a bag and vacuum seal. That being said, I am CRAZY about it when it is roasted to caramel-y perfection. Food52’s – Garganelli with Lobster and Caramelized Fennel Purée recipe.. Puree in a Bellini Kitchen Master until very smooth. Roasted fennel brings out a sweet, nutty flavor that pairs perfectly with the earthy goodness from the roasted carrots.THIS ROASTED CARROTS AND FENNEL PUREE RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY.