in Germany

Potato and fennel puree

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • some fennel seeds
  • 1 bulb(s) of fennel
  • 350 ml milk
  • 1 tbsp butter
  • some salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Mashed potatoes with a twist

Peel the potatoes and boil in salted water for about 15 minutes, until tender. Quarter the fennel bulb, remove the stalk, dice the fennel, and continue cooking with the potatoes for 5 minutes. Drain the potatoes. Mash with a potato masher. Stir in the milk, butter, and fennel seeds. Season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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