A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
Recipe Ingredient Details:
2 tablespoons olive oil or unsalted butter
1 medium yellow onion, chopped
1 medium fennel bulb, chopped
Salt and pepper (to taste)
6 medium parsnips, peeled and chopped into 1-inch pieces (about 1 1/2 pounds)
1 medium potato, peeled and chopped into 1-inch pieces
2 cups low-sodium vegetable stock or broth
2 cups water
Olive oil or butter (to taste)
Heat oil or melt butter in a large pot over medium-low heat. Add onion, fennel, and a little salt and pepper. Cover and gently cook until vegetables are tender, about 30 minutes (do not brown). Add parsnips, potato, stock or broth, and water. Bring to a gentle boil and simmer, partially covered, until tender, about 20 minutes.
Strain vegetables. Purée in batches in a food processor until smooth. Adjust seasoning with salt, pepper, and a little more oil or butter to taste.
Recipe Additional Notes:
PER SERVING: 127 cal, 22% fat cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 24g carb, 6g fiber, 109mg sodium
Fri, 2007-11-02 12:59