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Parmesan-topped fennel puree

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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