Fennel-Potato Puree with Mascarpone

Fennel-Potato Puree with Mascarpone
Makes 15-20 servings

This recipe was inspired by Giada’s Fennel Puree. While mine is still rather thin, I added more potato than fennel to bulk it up a bit and make it more substantial next to the meatloaf. She used mint to freshen the mixture, but I thought this would be a little weird with the traditional flavors of the meatloaf, and decided to use parsley instead. Either way, the mascarpone is what truly makes this dish special. Read the original post here.

Ingredients

8 large fennel bulbs, trimmed, hearts removed, and thinly sliced
5 medium potatoes, peeled and thinly sliced
5 garlic cloves, crushed and skins removed
2 quarts chicken stock
1 quart milk
1lb mascarpone cheese
2 teaspoon salt
¼ cup fresh parsley leaves

In a large stock pot or Dutch oven, combine the fennel, potato, garlic cloves, stock, and milk. Bring the mixture to a simmer over high heat, then turn it down to medium and cook, stirring occasionally, until the vegetables are tender, about 30 minutes.

Using a slotted spoon, transfer the solids to a food processor and puree until smooth. Alternatively, you can drain most of the liquids from the pot by using the lid to catch the solids, and then puree with an immersion blender. Add the mascarpone, salt, and parsley, and blend until combined. Taste for seasoning, and set aside for at least 15 minutes, but up to an hour (this will allow it to thicken slightly). Serve room temperature with the meatloaf, or reheat right before service.