We ‘Dutchies” mix mashed potatoes with everything. I honestly like it, because you can really play with different tastes. This particular dish mixes fennel and potatoes to a soft and creamy mash. I like the subtle taste of anise that comes up from it.
Ingredients for 4 pers.:
- 2 fennels
- 5 big potatoes
- 2 tb creme fraiche
- 1 clove of garlic
- little bit of milk
- salt and pepper
- dill
How to prepare it:
Start by cutting the fennel. Remove the green twigs. Chop the fennel into thin slices. Fine slice the dill.
Peel the potatoes, cut them into small pieces and put them with a lot of water into a boiling pan. Put the pan of the stove and heat it up.
Put a frying pan on the stove, add a bit of olive oil.
Peel the garlic, cut it in half. Remove the root and squeeze out the garlic into the pan. Fry the garlic for 2 minutes and add the fennel. Fry the fennel slowly until they are a bit brown and soft. Stir well in the meantime. Add the dill after 5 minutes of frying, safe a little bit to garnish the dish at the end.
Once the fennel is soft, mash it with a standing food processor or blender. Add some salt, pepper and the crème fraiche. Mash until you have a soft and smooth sauce.
Rinse the potatoes, after checking that they are soft enough. You can check it with a fork, just to be sure.
Mash the potatoes. Add the fennel mix, some pepper and milk if needed to get a soft potato mash.
Serve with some fresh dill on top.
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