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