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Fennel Mash with Olive Oil |
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Fennel Mash with Olive Oil - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1 kg
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floury potatoes (maris piper king edwards) peeled |
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extra virgin olive oil |
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40 ml
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milk |
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1 lrg
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fennel bulb trimmed finely chopped |
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| Method: |
Boil the potatoes until tender then drain. Meanwhile heat 2 tbsp oil in a saucepan and saute the fennel until it is tender but still has a bite to it.
Using a potato masher mash the potatoes with 2 tbsp oil and the milk.
Tip in the fennel and oil and stir to combine then season to taste.
Just before serving drizzle with an extra 1 tbsp oil.
When trimming the fennel do not discard the fronds from the top of the bulb: retain and scatter these over the mash just before serving.
Serves 4
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