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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cauliflower and Fennel Puree

Source: dLife

Creamy whipped cauliflower, potatoes, and fennel.

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 3.9 Fat, 1.5 Vegetables, 0.1 Milk, 0.2 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

2.0
2 lb fresh cauliflower 1.0
1 each potatoes, fresh, medium 1.25
1 1/4 tsp fennel seed 2.0
2 tbsp Margarine, hard 0.5
0 1/2 cup fat free half and half 1.0
1 pinch salt 1.0
1 pinch white pepper 1.0
1 pinch chopped parsley

Directions

Boil a pot of water. Cook cauliflower and potato, with lid on, 10 to 12 minutes. Strain well.
Using a food processor or blender, puree cauliflower and potato until smooth.
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.
Add margarine and half and half into mixture until it is very creamy.
Sprinkle with salt and pepper. Spoon into a serving bowl and top with parsley.