Fennel Puree

Name: Fennel Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 3 heads of fresh fennel; 2 potatoes, about 3/4 pound; Salt to taste, if desired; 2 tablespoons butter; Freshly ground pepper to taste; 2 tablespoons finely chopped parsley; 1/8 teaspoon freshly grated nutmeg

By Pierre Franey

Total Time: About 30 minutes
Rating: 3(18)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

3heads of fresh fennel
2potatoes, about ¾ pound
Salt to taste, if desired
2tablespoons butter
Freshly ground pepper to taste
2tablespoons finely chopped parsley
⅛teaspoon freshly grated nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
Cut off and discard upper stem portions of each head of fennel. Cut off and discard the bottom of each head. Cut each head in half and place each half cut side down on a flat surface. Slice each half into half-inch lengths. There should be about 5 cups. Put the fennel in a large saucepan.
Step 2
Peel the potatoes and cut them into ¾-inch cubes. There should be about 2 cups. Put cubes into cold water to prevent discoloration. Drain potatoes and add them to fennel. Add water to cover and salt to taste.
Step 3
Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender. Drain thoroughly. Puree, preferably in a food mill; a food processor can also be used. Then put mixture back into the saucepan. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.