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Mashed Potatoes and Fennel

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Ingredients
  Potatoes 16 Ounce, peeled and cut into 1/4 inch thick slices
  Fennel 5 Ounce (Use Whole , About 1 Cup)
  Unsalted butter 1 Tablespoon
  Freshly ground black pepper To Taste
  Nutmeg 1 Teaspoon (Leveled) (Use A Little, To Taste)
Directions

MAKING
1. Cut the fingers, feathery tops, root end and tough outer shell of the fennel.
2. Slice it into less than 1/4-inch thick slices.
3. In a pot take enough water to boil potatoes and fennel, boil until tender, about 10-13 minutes and drain.
4. In a food processor, add butter, pepper, nutmeg and the boiled vegetables and puree.

SERVING
5. Serve hot with your favourite roast or grill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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4.31818
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 482 Calories from Fat 148

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 77.3 mg3.2%

Total Carbohydrates 80 g26.6%

Dietary Fiber 33.6 g134.6%

Sugars 2.2 g

Protein 16 g32%

Vitamin A 5.8% Vitamin C 99.5%

Calcium 88.2% Iron 83.9%

*Based on a 2000 Calorie diet

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Mashed Potatoes And Fennel Recipe