Puree Of Fennel And Potato Recipe

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Ingredients:

Serving

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
1/4 cup extra virgin olive oil
1/2 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	235.69 Kcal (987 kJ)
Calories from fat	122.39 Kcal
		% Daily Value*
Total Fat	13.6g	21%
Cholesterol	13.7mg	5%
Sodium	57.35mg	2%
Potassium	822.31mg	17%
Total Carbs	25.25g	8%
Sugars	0.91g	4%
Dietary Fiber	4.15g	17%
Protein	3.82g	8%
Vitamin C	17.6mg	29%
Iron	1.7mg	10%
Calcium	67.5mg	7%

Amount Per 100 g
Calories	125.13 Kcal (524 kJ)
Calories from fat	64.97 Kcal
		% Daily Value*
Total Fat	7.22g	21%
Cholesterol	7.27mg	5%
Sodium	30.45mg	2%
Potassium	436.57mg	17%
Total Carbs	13.4g	8%
Sugars	0.48g	4%
Dietary Fiber	2.2g	17%
Protein	2.03g	8%
Vitamin C	9.4mg	29%
Iron	0.9mg	10%
Calcium	35.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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