Source: dLife

Creamy whipped cauliflower, potatoes, and fennel.

Servings

2 lb fresh cauliflower , cut into pieces
1 potatoes, fresh, medium , peeled, cubed
1.25 tsp fennel seed , crushed (or caraway seeds)
2 tbsp Margarine, hard
0.5 cup fat free half and half , heated (or skim milk)
1 pinch salt
1 pinch white pepper
1 pinch chopped parsley

1 Boil a pot of water. Cook cauliflower and potato, with lid on, 10 to 12 minutes. Strain well.
2 Using a food processor or blender, puree cauliflower and potato until smooth.
3 Pour mixture into frying pan and mix in fennel seeds. Cook over medium to medium low heat, stirring often about 15 minutes or until mixture is very thick.
4 Add margarine and half and half into mixture until it is very creamy.
5 Sprinkle with salt and pepper. Spoon into a serving bowl and top with parsley.

You can use any kind of pureed vegetables in this dish.