This one is fennel and celery cooked and mashed with potato, then gussied up with a spash of an anise liqueur (Sambuca or Pernod) and cream (or tonight, fat-free half 'n' half).
It was just delicious.
NUTRITION NOTES Weight Watchers: With no added butter, this clocks in at just 1 point. Carb Counters: With 14 grams of net carbs, it is lower carb but not, I'm afraid, low carb.
NEXT TIME I'll use a tad less liquid for a thicker consistency. This could have been fixed by a return trip to the stove but the meat was ready, it was time to eat! I'll also again leave out the butter; it just wasn't needed for flavor or even texture.
~ more fennel recipes ~
~ still more fennel recipes, ones cooked by my fellow food bloggers in February 2006 for a special fennel-only event ~
Hands-on time: 15 minutes
Time to table: 35 minutes
Water to cover
1/2 pound fresh fennel bulb, trimmed and diced (it took a 3/4 pound bulb to get 1/2 pound)
1/2 pound Yukon gold potatoes, diced
2 ribs celery, diced
2 tablespoons chicken stock (or less)
1 tablespoon anise liqueur
2 tablespoons fat-free half'n'half (or cream if you like)
1 tablespoon butter (I didn't find this at all necessary)
Salt and pepper to taste
Start the water to a boil. Add the vegetables as they're prepped -- there's no need to wait til the water boils -- and bring to a boil. Cook til vegetables are cooked. Drain and transfer to a food processor (the celery and fennel were both too much for a hand mixer). Add the chicken stock and puree until smooth. Add the remaining ingredients. Serve and enjoy!
Per Serving: 84 Cal (4% from Fat, 12% from Protein, 84% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 17 g Carb; 3 g Fiber; NetCarb14; 59 mg Calcium; 1 mg Iron; 98 mg Sodium; 0 mg Cholesterol; Weight Watchers 1
CREDIT WHERE CREDIT'S DUE
Adapted from Greene on Greens by Tom Greene