Parmesan-topped fennel puree

Yield: 6 servings

Measure Ingredient
1½ pounds Potatoes, peeled & quartered
2 \N Fennel bulbs, trimmed and chopped
2 cups Defatted chicken broth
½ cup Skim milk
2 tablespoons Unsalted butter, melted
\N \N Salt to taste
\N \N White pepper to taste
2 tablespoons Grated Parmesan
2 tablespoons Flavored bread crumbs

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.

Similar recipes