Fennel Puree

• 3 heads of fresh fennel
• 2 potatoes, about 3/4 pound
• Salt to taste, if desired
• 2 tablespoons butter
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley
• 18 teaspoon freshly grated nutmeg

1. Cut off and discard upper stem portions of each head of fennel.
2. Cut off and discard the bottom of each head.
3. Cut each head in half and place each half cut side down on a flat surface.
4. Slice each half into half-inch lengths.
5. There should be about 5 cups.
6. Put the fennel in a large saucepan.
7. Peel the potatoes and cut them into 3/4-inch cubes.
8. There should be about 2 cups.
9. Put cubes into cold water to prevent discoloration.
10. Drain potatoes and add them to fennel.
11. Add water to cover and salt to taste.
12. Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender.
13. Drain thoroughly.
14. Puree, preferably in a food mill; a food processor can also be used.
15. Then put mixture back into the saucepan.
16. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.

fresh fennel, potatoes, salt, butter, freshly ground pepper, parsley, nutmeg

Taken from cooking.nytimes.com/recipes/2894 (may not work)