• Ingredients: 27
  • Serves: 6

Fennel-scented mashed potatoes with butter.

Ingredients

For vinaigrette

For salad

  • 2 cups water
  • 3 tbsps. red-wine vinegar
  • 2 tbsps. sugar
  • 1 tsp. salt
  • 1 medium red onion, halved lengthwise and thinly sliced crosswise
  • 2 hearts of romaine , torn into bite-size pcs.
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
  • 2 jars marinated artichoke hearts, drained
  • 1 cup assorted brine-cured olives
  • 1 cup drained bottled peperoncini
  • 1/2 lb cherry tomatoes, halved

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes.

    For this step you will need

  2. Step 2 Meanwhile, combine 1/2 cup half and half, fennel seeds, and tarragon in small saucepan; bring to simmer.
  3. Step 3 Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes.
  4. Step 4 Add hot half and half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain).

    For this step you will need

Nutrition information

Calories 227 Carbohydrates 39 g (13%)
Fat 7 g (10%) Protein 6 g (12%)
Saturated Fat 4 g (20%) Sodium 97 mg (4%)
Polyunsaturated Fat 0 g Fiber 8 g (33%)
Monounsaturated Fat 2 g Cholesterol 18 mg (6%)