Parmesan-Topped Fennel Puree

* Exported from MasterCook *

PARMESAN-TOPPED FENNEL PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



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