Subject: Pureed Fennel
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 28 2000 - 07:34:00 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Yesterday's food funny inspired reader Kelly Rollins to write me the
following:
Dear Chef,
Though I've heard your food funny before, this story always strikes a
little too close too home. I am the youngest of 6 children and when I
was around 4 years old, I was asked to say the "blessing" at a family
Thanksgiving that included many assorted relatives.
I piped up and said I would repeat a "blessing" I had heard my aunt
offer earlier that day. My dear aunt, who is childless, was so proud
to have an influenced on me at such a tender age and encouraged me to
repeat what I had heard.
I prayerfully tendered "If the good Lord had blessed me with all these
children, I would have made sure they cleaned this messy house before
guests arrived."
Needless to say, my mother and aunt didn't speak for may years after
that.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Fennel (which is often sold as anise in the USA) just happens to be
one of my favorite vegetables, and this recipe makes the most of its
unique flavor. It can be a little fibrous, but slicing it thin as in
this recipe eliminates that problem. Here is the side dish in our
"Vegan Gourmet" menu:
Pureed Fennel
2 lbs (1 Kg) fennel bulbs, thinly sliced
1 large potato, peeled and diced
1/2 medium onion, chopped
3 - 4 Tbs (45 - 60 ml) extra virgin olive oil or margarine
Salt and freshly ground pepper to taste
Boil the fennel, potato, and onion in enough salted water to cover
until very tender, 15 to 20 minutes. Drain and process in a food
processor until smooth. Pour into a skillet over moderate heat and
cook, stirring frequently, until the consistency of thick mashed
potatoes. Do not brown. Add the olive oil or margarine and season
with salt and pepper. Serves 4 to 6.
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