Parmesan-Topped Fennel Puree
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
peeled, quartered |
|
| 2 | each |
fennel bulb
trimmed and chopped |
*
|
| 2 | cups |
chicken broth
defatted |
|
| ½ | cup |
milk, skim
|
|
| 2 | tablespoons |
butter
, |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
bread crumbs
flavored |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
peeled, quartered |
|
| 2 | each |
fennel bulb
trimmed and chopped |
*
|
| 473 | ml |
chicken broth
defatted |
|
| 118 | ml |
milk, skim
|
|
| 3E+1 | ml |
butter
, |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
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 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.
