Mashed Potatoes and Fennel Recipe
Ingredients
| Potatoes - 12-16 ounces, peeled and cut into 1/4 inch thick slices | ||
| Fennel | 5 Ounce | |
| Unsalted butter | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Nutmeg - a little, to taste | ||
Directions
MAKING
1. Cut the fingers, feathery tops, root end and tough outer shell of the fennel.
2. Slice it into less than 1/4-inch thick slices.
3. In a pot take enough water to boil potatoes and fennel, boil until tender, about 10-13 minutes and drain.
4. In a food processor, add butter, pepper, nutmeg and the boiled vegetables and puree.
SERVING
5. Serve hot with your favourite roast or grill.
1. Cut the fingers, feathery tops, root end and tough outer shell of the fennel.
2. Slice it into less than 1/4-inch thick slices.
3. In a pot take enough water to boil potatoes and fennel, boil until tender, about 10-13 minutes and drain.
4. In a food processor, add butter, pepper, nutmeg and the boiled vegetables and puree.
SERVING
5. Serve hot with your favourite roast or grill.
Chef
