Puree Verte - Potato, Fennel, and Fava Mash
photo by Julesong
- Ready In:
- 50mins
- Ingredients:
- 10
- 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
- Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step).
- In a large pot, bring water to a boil.
- In a bowl, combine ice and tap water to make ice water; set aside.
- 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.
- Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
- 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).
- 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.
- Add the shucked/blanched/peeled favas and cook for another 5 minutes.
- 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.
- Over medium low temperature, heat together the half and half and butter until the butter is melted.
- 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).
- Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>