Parmesan-Topped Fennel Puree

60 minutes Prep: 20 minutes Cook: 40 minutes

182 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	potatoes	peeled, quartered
2	each	fennel bulbs	trimmed and chopped
2	cups	chicken broth	defatted
1/2	cup	milk, skim
2	tablespoons	butter	,
1	x	salt	to taste
1	x	white pepper	to taste
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	bread crumbs	flavored

Directions

Boil potatoes until tender; about 30 minutes.

Drain well.

Transfer to a mixing bowl and mash well.

Meanwhile, in another saucepan, combine fennel with the broth and cook over medium heat until tender; about 15 minutes.

Drain and puree in food processor.

Add to potatoes along with the milk and butter.

Then transfer to oven-proof casserole; top with Parmesan cheese and bread crumbs.

Brown under broiler for a few minutes.

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Nutrition Facts

Serving Size 223g

Amount per Serving

Calories 182 27% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 14mg	5%
Sodium 200mg	8%
Total Carbohydrate 28.0g	9%
Dietary Fiber 2.0g	9%
Sugars 3.0g
Protein 6.0g	11%

Vitamin A	3%		Vitamin C	15%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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