Parmesan-topped Fennel Puree Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Potatoes, peeled & quartered
2: Fennel bulbs, trimmed and chopped
2 cup: Defatted chicken broth,
1/2 cup: Skim milk,
2 tbsp: Unsalted butter, melted
Salt to taste,
White pepper to taste,
2 tbsp: Grated Parmesan,
2 tbsp: Flavored bread crumbs,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Purees