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Receta Fennel Scented Mashed Potatoes
by Global Cookbook

Fennel Scented Mashed Potatoes
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Ingredientes

  • 4 med fresh fennel bulbs - (abt 2 lbs) trimmed, cored, the bulbs coarsely minced, and the fronds minced and reserved
  • 2 lb Yukon Gold potatoes peeled, and cut into 1" pcs
  • 1/2 c. half-and-half or possibly more if needed
  • 2 tsp fennel seeds crushed in resealable plastic bag with meat mallet
  • 1 1/2 tsp dry tarragon
  • 2 Tbsp. butter - (1/4 stick) Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Bring large pot of salted water to boil. Add in fennel bulbs; cook till slightly softened, about 5 min. Add in potatoes and boil gently till fennel and potatoes are very tender, about 25 min.
  2. Meanwhile, combine 1/2 c. half-and-half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep hot.
  3. Drain potato mix; return to pot. Stir over medium heat till any excess liquid evaporates, about 2 min. Add in warm half-and-half mix and butter and mash till vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hrs ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half-and-half, if you like.)
  4. Transfer mashed potato mix to bowl. Sprinkle with reserved minced fennel fronds and serve.
  5. This recipe yields 6 servings.
  6. Comments: Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hrs ahead and rewarmed.