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Ingredients
Fennel Stuffed with Potato Purée
- 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
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.
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.
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.