Can I make this Fennel and Carrot Puree ahead of time?

Yes, you can prepare this puree in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on low heat before serving.

What can I substitute for vegan creme fraiche if I don't have it?

While vegan creme fraiche adds a unique richness, you could try a full-fat unsweetened vegan yogurt or an extra splash of full-fat coconut milk for creaminess, though the flavor profile may differ slightly.

How can I adjust the seasoning of the puree?

After blending, taste the puree and adjust the salt and pepper as needed. For extra brightness, you can add a little more lemon juice or zest.

What dishes pair well with this Fennel and Carrot Puree?

This creamy puree makes an excellent side dish for roasted vegetables, plant-based proteins like lentil loaves or seitan, or even as a base for a light soup.

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Fennel and Carrot Purée
[Vegan]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

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Smooth, vibrant orange fennel and carrot puree served in a rustic white bowl, garnished with a fresh thyme sprig and a sprinkle of black pepper.

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Fennel and Carrot Purée [Vegan]

Dairy Free

Vegan

Not sure how to incorporate fennel into your kitchen? This rich and creamy purée is the perfect recipe to start with! Chopped carrots and fennel are blended with creamy coconut milk, olive oil, and a bit of lemon. Use this purée as a dip or slather it on some toast... Read More

Ingredients You Need for Fennel and Carrot Purée [Vegan]

3 cups chopped carrots
1 1/2 cups chopped fennel bulb
1/2 cup diced yellow onion
2 sprigs thyme
2 tablespoons olive oil
3 cups vegetable broth
1/2 cup vegan creme fraiche
1/4 cup full-fat coconut milk
Zest from 1 lemon
1 tablespoon lemon juice
1/2 teaspoon salt
Pepper, to taste

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How to Prepare Fennel and Carrot Purée [Vegan]

Combine the carrots, fennel, yellow onion, thyme, and olive oil in a pan and cook over medium heat until the carrots are tender for about 30 minutes. Next, season with salt and pepper and remove the thyme sprigs.
Add 3 cups of vegetable broth to the pan and cook down by 3/4 over medium-high heat, about 10 minutes. The vegetables are done cooking once the carrots fall apart when squished with a fork.
Ladle the contents of the pan into a medium-sized saucepan. Purée with a hand blender until smooth and then reheat.
Remove from the heat and blend in the vegan creme fraiche, coconut milk, and lemon.
Heat on low before serving.