Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Potatoes, peeled quartered
2 Fennel bulbs, trimmed and
-chopped
2 c Defatted chicken broth
1/2 c Skim milk
2 tb Unsalted butter, melted
Salt to taste
White pepper to taste
2 tb Grated Parmesan
2 tb Flavored bread crumbs

Boil potatoes until tender; about 30 minutes. Drain well. Transfer to
a mixing bowl and mash well. Meanwhile, in another saucepan, combine
fennel with the broth and cook over medium heat until tender; about
15 minutes. Drain and puree in food processor. Add to potatoes along
with the milk and butter. Then transfer to oven-proof casserole; top
with Parmesan cheese and bread crumbs. Brown under broiler for a few
minutes.

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