Name: Parmesan-Topped Fennel Puree
Ingredients: 1 1/2 lb Potatoes, peeled & quartered; 2 Fennel bulbs, trimmed and chopped; 2 c Defatted chicken broth; 1/2 c Skim milk; 2 tb Unsalted butter, melted; Salt to taste; White pepper to taste; 2 tb Grated Parmesan; 2 tb Flavored bread crumbs

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Purees	6	Servings

INGREDIENTS

1 1/2	lb	Potatoes, peeled & quartered
2		Fennel bulbs, trimmed and chopped
2	c	Defatted chicken broth
1/2	c	Skim milk
2	tb	Unsalted butter, melted
		Salt to taste
		White pepper to taste
2	tb	Grated Parmesan
2	tb	Flavored bread crumbs

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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