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Fennel Puree

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Ingredients
  Fennel 1 3⁄4 Pound
  White wine 1⁄4 Cup (4 tbs)
  Horseradish mustard 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Instant potato flakes 3 Tablespoon
  Butter 2 Tablespoon
Directions

Remove the tough base and the stalks from the fennel.
Set aside the green fronds.
Rinse and slice the bulbs.
Put in a dish with the white wine.
Cover and microwave on HIGH for 14 minutes.
Puree the fennel in a food processor, adding the mustard and salt and pepper to taste.
Puree until smooth.
Pour the puree into a deep dish.
Add the instant potato flakes and stir well.
Add the butter and stir again.
Sprinkle with the fennel fronds

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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4.2125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3071 Calories from Fat 1202

% Daily Value*

Total Fat 142 g219.1%

Saturated Fat 19.2 g96.1%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1823.5 mg76%

Total Carbohydrates 431 g143.5%

Dietary Fiber 316.5 g1266.1%

Sugars 6.6 g

Protein 127 g253.6%

Vitamin A 36.4% Vitamin C 277.9%

Calcium 950.7% Iron 818.6%

*Based on a 2000 Calorie diet

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Fennel Puree Recipe