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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

Fennel Puree

Source: dLife

A creamy fennel and potato mash.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	192.0

Total Carbs	39.8 g

Dietary Fiber	12.7 g

Sugars	4.2 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	1752.6 mg

Protein	6.3 g

Sodium	241.7 mg

Dietary Exchanges 2.6 Fat, 4.8 Vegetables, 0.5 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 fennel bulb 1.0
1 each Potatoes, with skin, fresh, large 3"-4 1/4" 2.0
2 oz Onion, sweet, fresh 1.0
1 tbsp margarine 0.5
0 1/2 cup fat free half and half 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch paprika

Directions

Pour 2 inches of water in a pot and let simmer. Cook fennel, potato, and onion 15 minutes or until vegetables are soft. Strain well.
Using a food processor or blender, puree vegetables until smooth. Pour mixture into a frying pan and cook over medium to medium-low heat 15 minutes or until the mixture becomes thick (do not let brown).
Using electric beaters, mix margarine and half-and-half into fennel mixture to make creamy. Sprinkle with salt and pepper and top with paprika.