Scalloped fennel puree

Potatoes boil in 20 min. Cut and store fennel green from tuber. Cut fennel in half lengthwise. Cut fennel into thin strips and cook for 10 minutes. Drain potatoes and fennel. Fry fennel in food processor or with hand blender. Milk (in microwave) heat. Mix potatoes with warm milk into a fine mash. Mash parsley by mashed potatoes and season to taste with salt and pepper. Put the puree in greased baking dish and smooth the top of puree. Store covered until used.

Preheat the oven to 200 ºC. Spread the breadcrumbs over mashed potatoes and spread butter over them. Preheat the puree for about 20 minutes in the oven and let it turn golden brown. Finely chop the green leaves and sprinkle over the puree for garnish.