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!
Golden Fennel
Puree with Rosemary
Puree with Rosemary
3
Large Fennel Bulbs, cut into ½” pieces
Large Fennel Bulbs, cut into ½” pieces
1
Large Yellow Onion, chopped
Large Yellow Onion, chopped
2
TB Olive Oil
TB Olive Oil
1
Tsp Sea Salt
Tsp Sea Salt
½
Tsp Freshly Cracked Black Pepper
Tsp Freshly Cracked Black Pepper
1
LB Parsnips, Peeled in 1” Chunks
LB Parsnips, Peeled in 1” Chunks
1
Large Head Cauliflower (or 3 bags Florets)
Large Head Cauliflower (or 3 bags Florets)
1
Large Clove Garlic, peeled
Large Clove Garlic, peeled
2
TB Unsalted Butter
TB Unsalted Butter
¼
Cup Skim Milk
Cup Skim Milk
1
TB Freshly Chopped Rosemary
TB Freshly Chopped Rosemary
Salt
and Pepper to Taste
and Pepper to Taste
Step One
Preheat
the oven to 400F
the oven to 400F
Step Two
On
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.
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.
Step Two
While
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 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
Step Three
Melt
the butter with the skim milk and rosemary over medium low heat. Add to the
fennel mixture and stir. Taste for salt and pepper.
the butter with the skim milk and rosemary over medium low heat. Add to the
fennel mixture and stir. Taste for salt and pepper.