Recipe - Parmesan-Topped Fennel Puree

1 One half pound Potatoes, peeled & quartered
2 Fennel bulbs, trimmed and
chopped
2 cup Defatted chicken broth
One half cup Skim milk
2 tablespoon Unsalted butter, melted
Salt to taste
White pepper to taste
2 tablespoon Grated Parmesan
2 tablespoon 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 ovenproof casserole; top
with Parmesan cheese and bread crumbs. Brown under broiler for a few
minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip