Name: Fennel Bulb Puree (Passato di Finocchio)
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Italian
Ingredients: 1 fennel bulb, tough outer layer and core removed; Water or vegetable broth (recipe 01), unsalted

Ingredients

1 fennel bulb, tough outer layer and core removed
Water or vegetable broth (recipe 01), unsalted

Method

Trim the stalks and fronds, remove the tough outer layer, and cut out the hard central core.
Chop the bulb and steam or boil in unsalted water for 12-15 minutes until completely soft.
Drain, keeping a little cooking water aside.
Blend to a smooth puree, loosening with cooking water or broth as needed.
Cool before serving. The flavour is mild and slightly sweet once cooked, much less aniseed-forward than raw fennel.

Age adaptations

6 months

Offer a very smooth, single-ingredient puree, loosened with a little cooled cooking water or unsalted broth so it runs slowly off the spoon. Start with a teaspoon once a day and follow your baby's pace. Begin only once your baby shows clear readiness signs (good head and neck control, able to sit with support, showing interest in food, and no longer pushing food out with the tongue). Introduce one new food at a time, a few days apart, so any reaction is easy to spot.

6-8 months

Blend completely smooth, making sure the core was fully removed before cooking, it stays fibrous even when soft.

9-12 months

Mash with a fork, or offer well-cooked fennel cut into soft strips for supervised self-feeding.

12+ months

Serve as soft-braised wedges or chopped pieces as part of a mixed plate.

Storage

Fridge for 2-3 days, sealed container. Freezes well for up to 3 months.

For the family

Braise the extra fennel in olive oil with a little of the broth until caramelised for an adult side, or slice raw fennel thinly into a family salad.

Safety notes

This recipe uses the fennel bulb, the vegetable, which is a normal, safe weaning food. It is a separate thing from fennel tea or fennel infusions, which are not recommended under 4 years due to their estragole content; that caution applies to teas and drops, not to cooked fennel bulb eaten as a vegetable. Always remove the tough core before cooking, it does not soften fully and stays fibrous. Serve seated upright at the table, actively supervised and free of distractions; remember that safe preparation, not supervision, is the primary safeguard. Complementary feeding begins at 6 months, the age recommended by Italian (Ministero della Salute, SIP) and WHO guidance. Start only when your baby is showing clear readiness signs, following official Italian guidance.

Fennel Bulb Puree (Passato di Finocchio)