Fennel bulb and seed mash

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Preparation

450 g potatoes, mealy
150 g fennel
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
1 tbsp olive oil
100 g crème fraîche
100 ml 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. Season with salt and pepper.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
Salt
100 g crème fraîche
100 ml milk
150 g fennel
Pepper
1 tbsp fennel seeds
450 g potatoes
1 tbsp olive oil

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