Food of the Gods?
Roast Fennel mash: Serves 2-3
There is a myth that this recipe was stolen from the gods* there is another story that I had some fennel nestling in the cupboard and wondered if it would go with mash. I've been experimenting with "mash mash-ups" (look at me with young people slang!)a but lately, adding things like onion and cauliflower to spuds not only to reduce the amount of carb but also mainly because they taste good. Anyway this is a nice addition to mash which goes well with pork and in this case Roast Poussin and roast veg.
What you'll need:
250 g of fennel 92 bulbs) cut in half and trimmed.
650 g of mashing potatoes
Good knob of butter
100-200 ml warmed milk (it will depend on how runny you like your mash)
Salt and pepper
Couple of tablespoons of olive oil
Salt and pepper
Tin foil.
Time: 30-40 mins while other things are cooking.
What to do:
- Put the fennel in to the foil with the oil and seasoning
- Wrap it up and put in the oven (I put it in with the roast) 190oC for 30-40 mins or until the fennels soft
- Then whizz up the fennel into a paste with hand blender, you can try using a fork but it can be stringy (I suppose it depends on how "rustic" you like things.)
- Mix the fennel into the hot mash (you know how to make mash just don't blend with a mixer it'll go all gloopy)
- Eat but you knew that already!
*or is it something about Prometheus stealing fire from the gods in a bulb of fennel he got a nasty punishment for his pains you'll just get a nice dinner.
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