Fennel puree

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

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