| Cuisine: Mediterranean | Type: Side Dish | Serves: 6 |
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Source:
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Loveland Reporter Herald/Jan 94 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 1/2 lbs. potatoes, peeled/quartered 2 fennel bulbs, trimmed and chopped 2 cups defatted chicken broth 1/2 cup skim milk 2 tbs. unsalted butter, melted Salt and white pepper to taste 2 tbs. grated Parmesan cheese 2 tbs. herbed bread crumbs |
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Instructions:
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1. Boil potatoes until tender; about 30 minutes. Drain well. Transfer to a mixing bowl and mash well. 2. 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. 3. 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. |
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Related recipes:
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None |
2001-03-10