Parmesan-topped fennel puree

 
                        PARMESAN-TOPPED FENNEL PUREE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Potatoes, peeled & quartered
    2                    Fennel bulbs, trimmed and
                         -chopped
    2       c            Defatted chicken broth
      1/2   c            Skim milk
    2       tb           Unsalted butter, melted
                         Salt to taste
                         White pepper to taste
    2       tb           Grated Parmesan
    2       tb           Flavored bread crumbs
 
   Boil potatoes until tender; about 30 minutes. Drain
   well. Transfer to a mixing bowl and mash well.
   Meanwhile, in another saucepan, combine fennel with
   the broth and cook over medium heat until tender;
   about 15 minutes. Drain and puree in food processor.
   Add to potatoes along with the milk and butter. Then
   transfer to oven-proof casserole; top with Parmesan
   cheese and bread crumbs. Brown under broiler for a few
   minutes.
  
 
 
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