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Fennel and Carrot Purée
Ingredients
  • 3 C chopped carrots
  • 1 ½ C chopped fennel bulb
  • ½ C diced yellow onion
  • 2 sprigs thyme
  • 2 Tbsp olive oil
  • 3 C low sodium vegetable or chicken broth
  •  
  • ½ C crème fraîche
  • ¼ C heavy cream
  • zest of 1 lemon plus 1 Tbsp lemon juice
  •  
  • ½ tsp salt
  • pepper to taste
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