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Fennel Puree
Source: dLife

A creamy fennel and potato mash.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 5 Vegetables , 1 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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2 lb  fennel bulb
1 each  Potatoes, with skin, fresh, large 3"-4 1/4"
2 oz  Onion, sweet, fresh
1 tbsp  margarine
0 1/2 cup  fat free half and half
1 pinch  salt
1 pinch  black pepper
1 pinch  paprika
  1. 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.
  2. 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).
  3. Using electric beaters, mix margarine and half-and-half into fennel mixture to make creamy. Sprinkle with salt and pepper and top with paprika.

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