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Par-boil
the broccoli for about 3 minutes. Remove any battered outer fronds
from the fennel as well as any stalks. Working with the body of
the vegetable, slice the fennel, julienne style, and par boil for
about 5 minutes or until tender. While both the broccoli and the
fennel are still warm, puree them together in a food processor with
the heavy cream, just until incorporated.
In
a medium saucepan coated with DuPont SilverStone® non-stick,
sauté the onion in the clarified butter over high heat until
golden brown, almost caramelized. Add the onion to the broccoli/fennel
mixture and puree again until all of the ingredients are well mixed.
Mix the fresh herbs together, add to the puree and toss together
well. Season to taste, with salt and pepper.
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