Parmesan-Topped Fennel Puree

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 purée 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.