Try this Fennel Puree recipe, or contribute your own.Suggest a better description
* Adapted to list requirements from:J Rosso 1993 Great Good Food, London: Weidenfeld and Nicholson. Microwave the potatoes till tender (9 minutes). Drain and mash well. Meanwhile in a large saucepan combine the fennel and broth and cook over medium high heat till tender (20 mins). Drain. Puree the fennel in a food processor (or use handheld kind!), add to the potatoes. Beat in broth, salt and pepper to taste. Posted to fatfree digest V97 #214 by firstname.lastname@example.org (Laura Barwick) on Sep 19, 1997
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|Serving Size: 1 Serving (778g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 617.5mg||21 %|
|Potassium 2768.5mg||73 %|
|Total Carbohydrate 93.3g||27 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 76.6g|
|Protein 11.6g||17 %|
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Calories per serving: 408
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