Recipe

Puree Of Fennel And Potato Recipe

	Dond / All my dishes 2 years, 3 months ago An alternative to basic potatoes, this side dish goes well with things like veal or chicken marsala, steak, or lamb chops.. Prep:30m Cook:60m Servings:6	Dond
	quotperfect side dish for meat or chickenquot

Does this look good? Yeah! / Nope

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Ingredients

3 russet potatoes, peeled and cut in half lengthwise

2 fennel bulbs, cut in half and cored

1 medium celery root, peeled and cut into quarters

8 cloves garlic

¼ cup extra virgin olive oil

½ cup heavy cream

Directions

Steam the potato, fennel, and celery root in a vegetable steamer until soft.

Roast the garlic cloves, still in the skin, in the oven at 400 F. until the flesh becomes golden brown and soft -- then remove the cloves from the skin.

Combine the fennel, olive oil, and roasted garlic in a food processor and purée until smooth.

Pass the steamed potato and celery root through the fine mesh of a food mill and follow with the puréed fennel.

Heat the cream and stir it into the vegetables, then season to taste with salt and pepper.

Keep in a warm place

I generally put this mixture into a pastry bag just before serving, then squeeze out a small mound of it on the plate. The last time I served it, I put a portion of veal marsala on top and added some steamed haricot verts. It wasn't a particularly fancy presentation, but it looked elegant and everybody enjoyed it.

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Comments

mystic_river1 2 years, 1 month ago said:
My goodness dond, I just love veggies and these sound so good. Yep, this is a winner and since I am a caregiver to Mamma, Pappa and my husband (they are disabled) I like to make my 'presentation' appealing to them because they eat better. I am always scouring the net for new dishes for them. Thanks for this one.

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