*  Exported from  MasterCook  *

                       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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