Puree Verte - Potato, Fennel, and Fava Mash

It amuses me that this outstanding recipe has such an unassuming name. It should be called something like "The Most Excellent Combination of Potato and Other Vegetables You Can Have the Pleasure of Knowing." We made the recipe at our Culinary Communion class recently, and it was so popular at the dinner table that the serving bowl and spoon were licked clean. The serving bowl full was dipped into even before we sat down at the table - you can see how much was missing, already, in my photo. We couldn't remember what the name of it was as it was passed around the table, so we fondly called it "Green Glop." So, here it is. From Chef Gabriel Claycamp comes this keeper recipe for Green Gl... um, I mean Puree Verte. Posted with permission.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  lbs  unshucked fava beans
•  boiling water
•  ice
•  tap water
• 3  lbs yukon gold potatoes
• 1  large fennel bulb
• 1  cup half-and-half
• 1⁄2 cup butter
•  kosher salt
•  fresh ground black pepper, to taste

Directions

1. Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step).
2. In a large pot, bring water to a boil.
3. In a bowl, combine ice and tap water to make ice water; set aside.
4. Add the shelled favas to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
5. Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
6. Peel and cut potatoes into 1/2-inch pieces; cut the fennel bulb into 1/2-inch pieces (you can save the fronds for another recipe, or use them as garnish).
7. Place potato and fennel pieces into a deep pot and cover with cold water; bring water to a boil and simmer for 20 minutes or until tender.
8. Add the shucked/blanched/peeled favas and cook for another 5 minutes.
9. Drain well, then pass everything through a food mill - do not use an electric mixer to combine the mixture - a food mill will give the best texture for this dish.
10. Over medium low temperature, heat together the half and half and butter until the butter is melted.
11. Add liquid mixture to the milled puree a little at a time until desired consistency is reached (you might not end up using all the liquid).
12. Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.