Prep 15 mins
Cook 25 mins
Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.
- 1 small fennel bulb
- 177.44 ml milk
- 907.18 g yukon gold potatoes (about 5 large)
- 118.29 ml sour cream (lowfat can be used, but is not recommended)
- 2.46 ml salt
- Trim fronds from fennel and discard.
- Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
- Add milk and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
- Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
- While fennel is cooking, peel potatoes and cut into quarters.
- Place in a large saucepan, cover with water, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
- Drain potatoes well and return to saucepan.
- Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
- Taste; more salt may be needed.
- If mixture is not piping hot, heat in saucepan, over low, stirring often.
- Serve immediately.
Lennie these have great flavor I served them with the Easy Chutney Chicken Kebabs and a tossed green salad..wonderful thanks.
This was absolutely perfect - the mild fennel taste added to the potatoes beautifully! Guests loved it too, so it's gotta be 5*!
This was a nice change from plain mash, must admit the fennel flavour was not very strong, mine was very young though. Used a little yoghurt instead of sour cream. Would definately make this again