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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I haven't tried this myself. Ingredients:
1 small fennel bulb |
3/4 cup milk |
2 lbs yukon gold potatoes (about 5 large) |
1/2 cup sour cream (lowfat can be used, but is not recommended) |
1/2 teaspoon salt |
Directions:
1. Trim fronds from fennel and discard.
2. Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
3. Add milk and bring to a boil.
4. Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
5. Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
6. While fennel is cooking, peel potatoes and cut into quarters.
7. Place in a large saucepan, cover with water, and bring to a boil.
8. Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
9. Drain potatoes well and return to saucepan.
10. Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
11. Taste; more salt may be needed.
12. If mixture is not piping hot, heat in saucepan, over low, stirring often.
13. Serve immediately.
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