| 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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