There’s nothing like some savory mashed potatoes to satisfy your carb craving. Benefits of cooking home? You can make a guiltless mash that could fool anyone.
Fennel is one of those vegetables that I never know what to do with. In addition to high amounts of Vitamin C and fiber, it has such an interesting flavor and texture, and I’m always at a loss of how to manipulate it so that its taste/texture doesn’t take over. I placed the fennel in my shopping cart, hoping I would find some inspiration. Then I passed a cute bag of colorful “tiny potatoes” and the rest is history…
2/3 cup onion, diced
1 cup chopped fennel (about 1 fennel bulb)
1.5 tbsp. olive oil
cayenne pepper, 2 pinches
1.5 lb bag assorted “tiny” potatoes
1/2 cup skim milk
2 tbsp. smart balance
salt & pepper
Bring the potatoes to a boil in a stockpot of water. Once boiling, salt the water, reduce to a simmer and cover to let it cook for 12-15 minutes- until soft.
While the potatoes are boiling, heat up a saute pan. Add 1.5 tbsp. olive oil and saute the onion for about 4 minutes. Then, add in the chopped fennel and cook for about 10 minutes, allowing the fennel to cook through. Add in 2 pinches cayenne pepper and some salt and pepper. Set aside.
Once the potatoes are done, strain out the water and mash ‘em up with a potato masher or I find that the back of a fork serves the same purpose. To the mashed potatoes, mix in the sauteed fennel and onion, skim milk and 2 tbsp. smart balance (I use the olive oil flavor). If you want to use butter instead of the smart balance, by all means. (In small amounts it ain’t gonna kill you- but be sure to keep note of the amount of fat you eat throughout the day.) Serves 4, enjoy!