fennel puree
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Potatoes peeled and quartered. |
| 1 | Fennel bulb; trimmed and chopped |
| ½ cup | Veggie broth |
| Fresh ground pepper | |
| Salt |
* Adapted to list requirements from:J Rosso 1993 Great Good Food, London: Weidenfeld and Nicholson.
Microwave the potatoes till tender (9 minutes). Drain and mash well.
Meanwhile in a large saucepan combine the fennel and broth and cook over medium high heat till tender (20 mins). Drain. Puree the fennel in a food processor (or use handheld kind!), add to the potatoes. Beat in broth, salt and pepper to taste.
Posted to fatfree digest V97 #214 by laurab@... (Laura Barwick) on Sep 19, 1997
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