Food recipes
Fennel Mashed Potatoes
Fennel Mashed Potatoes Ingredients: potatoes, raw, skin fennel, bulb, raw milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking Directions: Peel and quarter potatoes. In a kettle cove...
Fennel Mashed Potatoes
Ingredients:
potatoes, raw, skin
fennel, bulb, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Peel and quarter potatoes.
In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks.
Halve bulb and discard core.
Cut bulbs into 1/4-inch-thick slices.
Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes.
Drain potatoes in a colander and transfer to a large bowl.
In a blender puree fennel mixture until smooth (use caution when blending hot liquids).
Add fennel puree to potatoes and mash with a potato masher.
Season potatoes with salt and pepper.
Potatoes may be made 1 day ahead and chilled, covered.
Reheat potatoes, covered, in a 350F.
oven about 30 minutes.
Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.
Ingredients:
potatoes, raw, skin
fennel, bulb, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Peel and quarter potatoes.
In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks.
Halve bulb and discard core.
Cut bulbs into 1/4-inch-thick slices.
Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes.
Drain potatoes in a colander and transfer to a large bowl.
In a blender puree fennel mixture until smooth (use caution when blending hot liquids).
Add fennel puree to potatoes and mash with a potato masher.
Season potatoes with salt and pepper.
Potatoes may be made 1 day ahead and chilled, covered.
Reheat potatoes, covered, in a 350F.
oven about 30 minutes.
Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.