Parmesan-topped fennel puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes, peeled & quartered |
| 2 | Fennel bulbs, trimmed and chopped | |
| 2 | cups | Defatted chicken broth |
| ½ | cup | Skim milk |
| 2 | tablespoons | Unsalted butter, melted |
| Salt to taste | ||
| White pepper to taste | ||
| 2 | tablespoons | Grated Parmesan |
| 2 | tablespoons | Flavored bread crumbs |
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 puree 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.