Parmesan-Topped Fennel Puree

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
Italian-style hearty and homemade bread that brings home-style flavor to your table
Parmesan-Topped Fennel Puree recipe image
Parmesan-Topped Fennel Puree recipe image
Print Recipe

Parmesan-Topped Fennel Puree

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 131.1

Description

This Italian bread features Potatoes, peeled & quartered, Bulbs, trimmed and. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. chopped 2 c Defatted chicken broth 1/2 c Skim milk 2 tb Unsalted butter, melted Salt to taste White pepper to taste 2 tb Grated Parmesan 2 tb Flavored bread crumbs
  2. Boil potatoes until tender; about 30 minutes.
  3. Drain well.
  4. Transfer to a mixing bowl and mash well.
  5. Meanwhile, in another saucepan,
  6. combine fennel with the broth and
  7. cook over medium
  8. heat until tender; about 15 minutes.
  9. Drain and puree in food processor.
  10. Add to potatoes along with the milk and butter.
  11. Then transfer to oven-proof casserole; top with Parmesan cheese and bread crumbs.
  12. Brown under broiler for a few minutes

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, bread, broiling, bulbs, fennel, italian, parmesantopped, peeled, potatoes, puree, quartered, title, trimmed, vegan
Recipe Card powered by WP Delicious