Mashed Potatoes with Fennel
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 4 Fennel bulb
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters dry white wine
- 4 Tomatoes
- 1 tsp Szechuan pepper
- ½ organic Lime (zested and juiced)
- 1 tsp coarsely chopped rosemary
- 1 tsp honey
- 120 grams green Olives (pitted)
- 180 milliliters milk
Preparation steps
Rinse the potatoes and steam for 30 minutes.
Rinse the fennel, cut into quarters, and remove the hard stalk. Heat 1 tablespoon of the oil, add the fennel, and sauté briefly. Season to taste with salt and pepper, then add the wine. Cover, and cook for 10 minutes until tender.
Rinse the tomatoes, and remove the cores. Cut into quarters, then finely dice. Crush the szechuan pepper in amortar. Mix with the lime zest, lime juice, rosemary, honey, and 2 tablespoons of the oil. Mix in the tomatoes, then season to taste with salt and pepper.
Drain the olives, then cut in half. Peel the poatoes, add to a bowl, and mash finely with a potato masher. Let the potatoes dry slightly. Heat the milk and the remaining oil, then add to the potatoes. Mix thoroughly, until the potatoes are creamy. Mix in the olives, minus 2 tablespoons, and stir until combined. Season the potatoes to taste with salt and pepper.
Arrange the potatoes on plates, and top with the fennel. Place the tomato salsa on top of the fennel, garnish with the remaining olives, and serve.
