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Fennel Puree

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  • 2 md Potatoes peeled and quartered.
  • 1 Fennel bulb; trimmed and chopped
  • 1/2 c Veggie broth
  • Fresh ground pepper
  • 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 (Laura Barwick) on Sep 19, 1997