I’ve always been more than a little suspicious of the “Low-Carb” recipes that imitate mashed potatoes. Mostly, I’ve found them lacking in flavor and mouthfeel, watery and just not good. Lets face it, mashed potatoes are good. So, I say – go for the mashers when you are serving your turkey and dressing.
Or not! Once you’ve tried this recipe, full of flavor and with a substantial texture from the fennel, you may reconsider. Or, add it to the table. Sous Chef Lea and I created this recipe on the fly – wanting to make a side dish that packed lots of flavor, more fiber and fewer calories.
See if you don’t agree that this Golden Fennel Puree is Turkey worthy, too!
Puree with Rosemary
Large Fennel Bulbs, cut into ½” pieces
Large Yellow Onion, chopped
TB Olive Oil
Tsp Sea Salt
Tsp Freshly Cracked Black Pepper
LB Parsnips, Peeled in 1” Chunks
Large Head Cauliflower (or 3 bags Florets)
Large Clove Garlic, peeled
TB Unsalted Butter
Cup Skim Milk
TB Freshly Chopped Rosemary
and Pepper to Taste
the oven to 400F
a half sheet pan lined with aluminum foil or parchment and sprayed with
nonstick spray, toss the Fennel, Onion and Salt and Pepper with the 2 TB Olive
Oil. Roast for 45 – 60 minutes or until the fennel and onions are tender.
the fennel is roasting, cook the parsnips, cauliflower florets and garlic in boiling salted water until tender
– about 20 minutes. Using the immersion blender, puree. Then add the fennel mixture
and puree again
the butter with the skim milk and rosemary over medium low heat. Add to the
fennel mixture and stir. Taste for salt and pepper.