Parmesan-topped Fennel Puree
| 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 | T | Unsalted butter, melted |
| Salt to taste | ||
| White pepper to taste | ||
| 2 | T | Grated Parmesan |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 12.1mg
Sodium: 207.9mg
Potassium: 623.3mg
Carbohydrates: 22.7g
Fiber: 3.9g
Sugar: 2.1g
Protein: 5.1g