SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 6 servings.
Calories from Fat 0
Calories 1
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 3mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • FENNEL SCENTED MASHED POTATOES

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FENNEL SCENTED MASHED POTATOES

Reference:

Bon Appétit, November 2002

Prep:

Active time: 1 hr Start to finish: 1 3/4 hr

Servings:

Makes 6 servings.

Ingredients
4 medium-size fresh fennel bulbs (about 2 pounds), trimmed, cored, bulbs coarsely chopped, fronds chopped and reserved
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
1/2 cup (or more) half and half
2 tsps fennel seeds, crushed in resea

Cooking Instructions
Step 1 Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.
Step 2 Meanwhile, combine 1/2 cup half and half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.
Step 3 Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half and half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half and half, if desired.)
Step 4 Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.