Parmesan-Topped Fennel Puree Recipe

A Recipe for
Parmesan-Topped Fennel Puree

 

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.

John Barrymore

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias

This Parmesan-Topped Fennel Puree recipe is one of many in our Cheese Category.

Chemicals, n: Noxious substances from which modern foods are made.

Author Unknown

This Recipe for Parmesan-Topped Fennel Puree is one of thousands in the Recipes-to-go Cheese Cookbook.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

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The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

Ralph Waldo Emerson

This is a recipe for Parmesan-Topped Fennel Puree from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Parmesan-Topped Fennel Puree recipe - a tasty recipe for you to add to your collection!

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack

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Herb Tip Using Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Herb Tip Using Chives: Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire

Parmesan-Topped Fennel Puree

There is a lot more juice in grapefruit than meets the eye.

Author Unknown