Recipe - Fennel Puree

2 md Potatoes peeled and
quartered.
1 Fennel bulb; trimmed and
chopped
One half cup Veggie broth
Fresh ground pepper
Salt

* Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
Weidenfeld and Nicholson.

Microwave the potatoes till tender (9 minutes). Drain and mash well.
Meanwhile in a large saucepan combine the fennel and broth and cook over
medium high heat till tender (20 mins). Drain. Puree the fennel in a food
processor (or use handheld kind!), add to the potatoes. Beat in broth, salt
and pepper to taste.

Posted to fatfree digest V97 #214 by laurab@dynamite.com.au (Laura Barwick)
on Sep 19, 1997