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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fronds from fennel and discard. | 2. Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat. | 3. Add milk and bring to a boil. | 4. Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes. | 5. Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth. | 6. While fennel is cooking, peel potatoes and cut into quarters. | 7. Place in a large saucepan, cover with water, and bring to a boil. | 8. Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes. | 9. Drain potatoes well and return to saucepan. | 10. Mash potatoes, then stir in hot fennel puree, sour cream, and salt. | 11. Taste; more salt may be needed. | 12. If mixture is not piping hot, heat in saucepan, over low, stirring often. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	1			-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
yukon gold potato	2			-	-	-	-
cream	1/2	cup	sour used	396.0	7.98	4.356	41.61600000000001
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.