Yield: 1 Servings
|2 mediums||Potatoes peeled and quartered.|
|1||Fennel bulb; trimmed and chopped|
|½ cup||Veggie broth|
|Fresh ground pepper|
* 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