Puree Of Fennel And Potato |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An alternative to basic potatoes, this side dish goes well with things like veal or chicken marsala, steak, or lamb chops.. 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 |
1/4 cup extra virgin olive oil |
1/2 cup heavy cream |
Directions:
1. Steam the potato, fennel, and celery root in a vegetable steamer until soft.
2. 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.
3. Combine the fennel, olive oil, and roasted garlic in a food processor and purée until smooth.
4. Pass the steamed potato and celery root through the fine mesh of a food mill and follow with the puréed fennel.
5. Heat the cream and stir it into the vegetables, then season to taste with salt and pepper.
6. Keep in a warm place
7. 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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