Parmesan-Topped Fennel Puree Recipe




Parmesan-Topped Fennel Puree Ingredients

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

 

A food is not necessarily essential just because your child hates it.

Katharine Whitehorn



Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb



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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)


This Recipe for Parmesan-Topped Fennel Puree is one of thousands in the Recipes-to-go Cheese Cookbook.


“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

Doug Larson


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The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason



Sex is good, but not as good as fresh, sweet corn.

Garrison Keillor


This is a recipe for Parmesan-Topped Fennel Puree from the recipe cookbook of Recipes-to-go (Cheese)


“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher



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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).



Watermelon --it's a good fruit. You eat, you drink, you wash your face.

Enrico Caruso



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After dinner sit a while, and after supper walk a mile.

English Saying



Parmesan-Topped Fennel Puree

When one has tasted watermelon he knows what the angels eat.

Mark Twain






Parmesan-Topped Fennel Puree Directions

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

 

 

 

 

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Parmesan-Topped Fennel Puree Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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