1 1/2 lb potatoes, peeled & quartered
2 fennel bulbs, trimmed and chopped
2 cup defatted chicken broth
1/2 cup skim milk
2 tbsp unsalted butter, melted
1 salt to taste
1 white pepper to taste
2 tbsp grated parmesan
2 tbsp flavored bread crumbs
A Recipe for
Parmesan-Topped Fennel Puree
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
This Recipe for Parmesan-Topped Fennel Puree is one of thousands in the Recipes-to-go Cheese Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for Parmesan-Topped Fennel Puree from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
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Herb Tip |
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| Voltaire |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
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.
Serves: 6
Parmesan-Topped Fennel Puree Recipe brought to you by Recipes To-Go