FENNEL MASHED POTATOES
Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.
Provided by Lennie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim fronds from fennel and discard.
- Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
- Add milk and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
- Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
- While fennel is cooking, peel potatoes and cut into quarters.
- Place in a large saucepan, cover with water, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
- Drain potatoes well and return to saucepan.
- Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
- Taste; more salt may be needed.
- If mixture is not piping hot, heat in saucepan, over low, stirring often.
- Serve immediately.
Nutrition Facts : Calories 304.6, Fat 8, SaturatedFat 4.8, Cholesterol 19.1, Sodium 364.8, Carbohydrate 52.9, Fiber 5.7, Sugar 2, Protein 7.3
FENNEL MASHED POTATOES
Categories Milk/Cream Potato Side Quick & Easy Fennel Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
- Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.)
FENNEL-GARLIC POTATOES
Boiled potatoes are deliciously infused with a bold lemon and fennel oil in this easy side dish. Lightly smashing the potatoes after tossing them with the oil mixture ensures they are optimally coated.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 1/2 pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.
Nutrition Facts : Calories 218 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 449 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
ORANGE-FENNEL MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash or Pepper-Swirl Mash.
- Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
- Pepper-Swirl Mashed Potatoes Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash.
- See all 50 easy mashed potato recipes
CARAMELIZED ONION AND FENNEL MASHED POTATOES
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
- Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.
Nutrition Facts : Calories 161 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 6 g, Sodium 330 g
FENNEL MASHED POTATOES
Categories Milk/Cream Blender Potato Vegetable Side Thanksgiving Low Fat Fennel Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
- While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl.
- In a blender purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
- Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.
CRISPY POTATOES WITH FENNEL
These thinly sliced potatoes with fresh fennel flavor are the perfect side dish to accompany a roast dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
- In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
- Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg
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FENNEL MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature.
- Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
- Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.
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- In a large pot, cover the potatoes with water, add salt and bring to a boil. Cook the potatoes over moderately high heat until fork-tender, about 25 minutes.
- Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water. Add the fennel, cover and steam over moderate heat until tender, about 12 minutes. Transfer the fennel to a blender or food processor. Add the half-and-half and olive oil, and puree.
- Drain the potatoes and return them to the pot. Shake the potatoes over high heat until thoroughly dry. Working over a large bowl, mash the potatoes through a ricer. Stir in the fennel puree, season with salt and pepper and serve.
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