Fennel Stuffed with Potato Purée

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Fennel Stuffed with Potato Purée
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
600 grams starchy potatoes
salt
2 large Fennel bulb
200 milliliters milk
4 Tbsps butter
1 shallot
2 handfuls fresh Fresh herbs (such as, parsley, chives or wild garlic)
freshly ground peppers
freshly grated Nutmeg
80 grams Gorgonzola
30 grams Parmesan grater
How healthy are the main ingredients?
potatoGorgonzolasaltFennel bulbshallotNutmeg

Preparation steps

1.

Peel the potatoes and boil in salted water for about 30 minutes until tender.

Meanwhile, rinse and brush the fennel, remove the fennel leaves, halve the tubers, scoop out the core and chop. Chop the fennel leaves.

Peel the cooked potatoes and press through a ricer. Mix with hot milk and 2-3 tablespoons of butter to create a purée.

Peel and finely chop the shallot.

2.

Rinse the herbs, shake dry and chop together with the small fennel leaves.

Sweat the shallots with the chopped fennel in some butter and mix with the herbs into the purée. Season with a little salt, pepper and nutmeg.

3.

Blanch the fennel halves in salted water for 5 minutes. Remove with a slotted spoon and drain.

Crumble the gorgonzola.

Spoon the purée into the fennel halves along with the gorgonzola.

Serve showered with Parmesan.