FENNEL PUREE
Yield: 6 servings (about 1/2 cup each) "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS: - 2 pounds fennel bulbs, cubed - 1 large Idaho potato (12 ounces), peeled, cubed - 1/2 cup cubed sweet onion - 1-2 tablespoons margarine - 1/4 - 1/2 cup fat-free half-and-half or fat-free milk, warm - Salt and white pepper, to taste - Paprika, as garnish DIRECTIONS: Cook fennel, potato, and onion in 2 inches simmering water, covered, until very tender, about 15 minutes; drain. Process vegetables in food processor until smooth; transfer mixture to large skillet. Cook mixture over medium to medium-low heat, stirring frequently, until mixture is the consistency of thick mashed potatoes (do not brown), about 15 minutes. Beat margarine and enough half-and-half into vegetable mixture to make creamy consistency. Season to taste with salt and white pepper. Spoon into serving bowl; sprinkle with paprika. Nutritional Info Per Serving (About 1/2 cup): Calories: 117, Fat: 2.3 g, Cholesterol: 0 mg, Sodium: 113 mg, Protein: 3.2 g, Carbohydrate: 22.9 g Diabetic Exchanges: 1-1/2 Bread, 1/2 Fat Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
