Fennel Puree
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INGREDIENTS
INSTRUCTIONS
* 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 laurab@dynamite.com.au (Laura Barwick) on Sep 19, 1997
NOTES
Nutrition
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| Serving Size: 1 Serving (778g) | ||
| Recipe Makes: 1 | ||
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| Calories: 408 | ||
| Calories from Fat: 8 (2%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 408
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