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Cauliflower and Fennel Puree
Source: dLife

Creamy whipped cauliflower, potatoes, and fennel.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 102.4
Total Carbs 14.5 g
Dietary Fiber 4.4 g
Sugars 5.4 g
Total Fat 3.9 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 465.2 mg
Protein 4.4 g
Sodium 114.8 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 lb  fresh cauliflower
1 each  potatoes, fresh, medium
1 1/4 tsp  fennel seed
2 tbsp  Margarine, hard
0 1/2 cup  fat free half and half
1 pinch  salt
1 pinch  white pepper
1 pinch  chopped parsley
Directions
  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.

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