Name: Warm potatoes on a bed of fennel purée, with a soy vinaigrette
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 4 new potatoes; olive oil; soy sauce; balsamic vinegar; 1/2 fennel; 12 cl ofcrème fraîche; fleur de sel

Warm potatoes on a bed of fennel purée, with a soy vinaigrette

appetizers contemporary cuisine cooking in a pressure cooker slow cooking steam cooking

Updated on 29 October 2025 by

ratatouille

8 reviews 4.9 : Very good

Diet

Vegetarian

Level

Easy

Calories

95 pour 100g

Preparation

15 minutes

Cooking

30 minutes

Here is my recipe for warm potatoes on a bed of fennel purée, served with a soy vinaigrette.

I discovered this delicious and original recipe during a cooking class, and I’ve made it several times since. In cooking, potatoes are usually relegated to the role of a side dish for a more prestigious ingredient. So I love the idea of making them the star of this appetizer, while elevating them with a bold and creative pairing of fennel cream and soy sauce vinaigrette.

I hope you enjoy this recipe for warm potatoes on a bed of fennel cream and soy vinaigrette as much as I do!

Enjoy, and thank you in advance for your comments!

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1
Slice the fennel and sauté it in a skillet or saucepan with a little oil.
Cook until tender without browning, then add the cream and cook for another 5 minutes.
2
Blend and let cool, then adjust the seasoning.
3
Boil or steam the potatoes with a little coarse salt.
Allow 20 to 25 minutes for cooking, depending on the size of the potatoes.
Note: Pierce the potatoes with the tip of a knife to check if they’re done.
4
Make the soy vinaigrette by mixing balsamic vinegar and soy sauce (in roughly equal amounts). Then
add the olive oil.
5
Serve on a plate, seasoning the potatoes with fleur de sel and the vinaigrette.