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Karen B.
Mashed potatoes with fennel
A tasty recipe. The vegetarian side dish contains the following ingredients: crumbled potatoes (peeled), fennel tubers (halved), orange (scrubbed), white wine, dried tarragon, milk, olive oil, green pesto and cold butter (diced).
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Ingredients
Directions
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Cook the potatoes in 20 minutes until done.
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Cut the fennel into wafer-thin slices.
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Keep the fine fennel green apart.
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Grate 1 tbsp of the zest of the orange and then press it out.
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Bring the fennel to the boil with the wine, the orange juice and the tarragon.
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Stew covered in 5 minutes until al dente.
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Drain the cooking liquid, collect it in a saucepan and bring it to the boil.
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Heat the milk with the oil.
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Stamp the potatoes with this.
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Season with the orange peel, the pesto and salt and pepper.
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Serve with the fennel in a bowl.
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Boil the flask to half.
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Remove the pan from the heat and whisk in the blocks of butter.
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Pour this sauce over the puree and the fennel.
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Garnish with the fennel green..
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Nutrition
590Calories
Sodium28% DV670mg
Fat60% DV39g
Protein14% DV7g
Carbs18% DV53g
Fiber16% DV4g
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