Mashed potatoes with fennel

Name: mashed potatoes with fennel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilo crumbly potatoes peeled; fennel tubers halved; 1 orange cleaned up; 200 ml White wine; 1 teaspoon dried tarragon; 100 ml milk; 100 ml olive oil; 2 tablespoons green pesto; 50 gr cold butter in cubes

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).

Ingredients

Kitchen Stuff

potato masher

Directions

Cook the potatoes in 20 minutes until done.
Cut the fennel into wafer-thin slices.
Keep the fine fennel green apart.
Grate 1 tbsp of the zest of the orange and then press it out.
Bring the fennel to the boil with the wine, the orange juice and the tarragon.
Stew covered in 5 minutes until al dente.
Drain the cooking liquid, collect it in a saucepan and bring it to the boil.
Heat the milk with the oil.
Stamp the potatoes with this.
Season with the orange peel, the pesto and salt and pepper.
Serve with the fennel in a bowl.
Boil the flask to half.
Remove the pan from the heat and whisk in the blocks of butter.
Pour this sauce over the puree and the fennel.
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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