Fennel bulb and seed mash

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Potatoes and fennel

450 g potatoes, mealy
150 g fennel, cut into thin slices
Peel and quarter the potatoes and put into the plastic perforated cooking tray with the fennel.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins

Preparation

1 tbsp olive oil
100 g crème fraîche
1 dl milk
1 tbsp fennel seeds
Pepper
Salt
Grind the fennel seeds using a mortar and pestle.
Finely dice the steamed fennel. Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the fennel and all the other ingredients.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
1 tbsp fennel seeds
Pepper
1 dl milk
100 g crème fraîche
450 g potatoes
150 g fennel
1 tbsp olive oil
Salt

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