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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
- 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.
- 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.
- 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.)
- Transfer mashed potato mix to bowl. Sprinkle with reserved minced fennel fronds and serve.
- This recipe yields 6 servings.
- Comments: Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hrs ahead and rewarmed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 58 | 27% |
| Total Fat 6.61g | 8% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 102mg | 4% |
| Potassium 1139mg | 33% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.97g | 1% |
| Protein 5.41g | 9% |
