- Yield: 20 (1/2 cup) servings
- Cooking Time: 45 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 5 minutes
3 pounds golden potatoes, peeled and diced, 2 cups yellow onions, sliced, 2 1/4 pounds fennel, sliced, 3 tablespoons olive oil, 1 teaspoon kosher salt
Follow the prep technique next to each ingredient. Pre-heat oven to 375˚F. Combine fennel and onions with half the oil and place in an oven proof pan, cover with foil and bake at 375 degrees for 45 minutes. Remove from the oven and puree in a food processor until smooth. Steam or boil the potatoes. Remove from the steamer or drain. In a mixer mash the potatoes folding in the fennel puree with the remaining olive oil and the seasonings. Do not over beat. Serve hot.
Appetizers and Sides, Diabetes-friendly, Gluten-free, Low carbohydrate / low sugar, Low fat / low saturated fat, Peanut-free, Tree nut-free, Vegan, Vegetarian, Whole food, plant-based
- Saturated Fat: