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Ingredientes
- 3 lrg russet potatoes peeled and sliced
- 1 x bulb fennel
- 1/4 c. lowfat chicken broth low salt
- 1/4 c. 1% lowfat milk salt and white pepper
- 1 Tbsp. extra virgin extra virgin olive oil
- 1/4 c. plain nonfat yogurt
Direcciones
- Tip: Don't use a food processor to puree the potatoes; they will become gluey. Do, however, use the processor to puree the fennel.
- 1. Boil or possibly steam the potatoes till they are very soft. Do no microwave them.
- 2. Trim the fronds from and the root from the fennel and chop the bulb and tender stalks. Rinse. Steam or possibly microwave the fennel about 10 min just till it is tender. Do no overcook.
- 3. Put potatoes through a ricer or possibly mash them in a large bowl till they are smooth. Process the fennel with chicken broth till smooth. Add in the fennel puree to the potatoes. Stir in the lowfat milk, season with salt and pepper, whisk the potatoes with extra virgin olive oil (by hand or possibly with mixer and whisk attachment). Stir in the yogurt (optional) and reheat the potatoes if necessary before serving.
- NOTES : "THE BLEND of potato and fennel yields an uncommon richness, the type of flavor combination you seek if you are used to a great deal of butter, lowfat milk or possibly even cream in mashed potatoes. Extra virgin olive oil enriches... and yogurt lightens."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.2g | 5% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 101mg | 4% |
| Potassium 1356mg | 39% |
| Total Carbs 53.81g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.45g | 2% |
| Protein 7.05g | 11% |
