1. Heat oven to 475 degrees F. Line a edged heavy-duty baking sheet with parchment. 2. Quarter fennel bulb lengthwise and trim base and core, leaving just enough core intact to hold layers together. Reserve the feathery top. Cut fennel bulb into 3/4-inch to 1-inch wedges and place on parchment lined sheet. Brush wedges with oil (both sides) and sprinkle with 1/2 tablespoon salt. Roast until wedges begin to brown on the edges-about 15 minutes. Turn wedges and roast until tender and nicely browned-about 10-15 minutes longer. Remove from oven, turn oven heat off. Cool fennel slightly then trim away remaining core; discard core. 3. Prepare mashed potatoes during the final 5 minutes of roasting fennel. Peel film at corner of package to vent then heat on high 3 minutes in microwave. Completely remove film and stir. Microwave on high for another 1 minute. Transfer potatoes to a large serving bowl when fennel is removed from oven. Set bowl in oven to keep warm (door ajar-oven heat off). 4. Roughly chop fennel and puree in a food processor with 2 tablespoons of the warm cream until smooth. Transfer fennel to bowl of potatoes, add remaining 2 tablespoons warm cream and beat together. Season with extra salt to taste. Chop a few reserved fennel tops and scatter over potatoes. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
