Parmesan-Topped Fennel Puree

If you’ve never pureed fennel into mashed potatoes, you’re missing one of the best vegetable mashups out there. The fennel adds a subtle, sweet anise flavor that makes these taste far more sophisticated than regular mashed potatoes, and the Parmesan bread crumb crust broiled on top turns the whole thing into a gratin.

The fennel cooks separately in chicken broth, which infuses it with savory depth before it hits the food processor. Pureeing until completely smooth means no stringy fennel fibers in your mash. The potatoes get boiled and mashed by hand, then the two get combined with butter and milk for a silky, scoopable puree.

That quick pass under the broiler is what makes this dish special. The Parmesan and seasoned bread crumbs form a thin, golden crust that crunches when you break through it with a spoon, revealing the creamy puree underneath.

Kitchen Tips

• Drain both the potatoes and the fennel thoroughly before combining. Excess water makes the puree runny and thin.
• Use an oven-proof casserole dish that can go under the broiler. Transfer to a broiler-safe dish if yours isn’t rated for it.
• Watch closely under the broiler. The bread crumbs go from golden to burnt in seconds.
• White pepper gives a cleaner look than black pepper in this pale-colored dish.

Variations

• Cauliflower blend: Replace half the potatoes with pureed cauliflower for an even lighter version.
• Gruyere swap: Use grated Gruyere instead of Parmesan for a nuttier, more intense cheese flavor on top.