Roasted Fennel-Yukon Gold Potato Puree

FREE RECIPE PREVIEW

Ingredients — preview

  • 7 ounces fennel bulb plus tops
  • 1/4 cup oil
  • 2 tablespoons fresh lemon juice

Preparation — preview

  1. Heat oven to 425 degrees
  2. Roast and puree the fennel:
    a. Remove the stalks
    b. Quarter the bulb and remove core
    c. place the fennel in a quarter-size hotel pan, cut side up, with 1/4 inch water in the bottom of the pan. Drizzle the fennel with oil and lemon juice, season with salt and cover the pan with foil.
    d. Roast fennel for about 40 minutes, until very tender.
  3. Puree the fennel and it's pan juices in a food processor.

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