| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | md | Potatoes peeled and quartered. |
| 1 | Fennel bulb; trimmed and chopped | |
| 1/2 | c | Veggie broth |
| Fresh ground pepper | ||
| Salt |
INSTRUCTIONS
* 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 [email protected] (Laura Barwick) on Sep 19, 1997
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