Best Orange Fennel Mashed Potatoes Recipes

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FENNEL MASHED POTATOES



Fennel Mashed Potatoes image

Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.

Provided by Lennie

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 small fennel bulb
3/4 cup milk
2 lbs yukon gold potatoes (about 5 large)
1/2 cup sour cream (lowfat can be used, but is not recommended)
1/2 teaspoon salt

Steps:

  • Trim fronds from fennel and discard.
  • Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
  • Add milk and bring to a boil.
  • Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
  • Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
  • While fennel is cooking, peel potatoes and cut into quarters.
  • Place in a large saucepan, cover with water, and bring to a boil.
  • Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
  • Drain potatoes well and return to saucepan.
  • Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
  • Taste; more salt may be needed.
  • If mixture is not piping hot, heat in saucepan, over low, stirring often.
  • Serve immediately.

Nutrition Facts : Calories 304.6, Fat 8, SaturatedFat 4.8, Cholesterol 19.1, Sodium 364.8, Carbohydrate 52.9, Fiber 5.7, Sugar 2, Protein 7.3

HUTSPOT (ORANGE MASHED POTATOES AND SAUSAGE DINNER)



Hutspot (Orange Mashed Potatoes and Sausage Dinner) image

This is an extremely easy Dutch recipe that the whole family loves for a weeknight meal. It's another recipe where you can get creative and add more ingredients to your family's taste and you can also make it dairy-free for those with milk allergies. If you want this rich and creamy, add butter and cream when mashing the potato and carrot mixture. If you want it light (or dairy free) just use some of the hot water from boiling the vegetables or use dairy-free "milk" and Fleischmann's unsalted margarine. NOTE: all measurements are approximate! Have fun and treat the family to colorful mashed potatoes--Perfect for Halloween or any night!

Provided by GinaJohnson

Categories     Weeknight

Time 23m

Yield 5 serving(s)

Number Of Ingredients 8

8 ounces carrots, peeled and cut up into small chunks
5 medium potatoes, peeled and cut into medium chunks
1/2 medium onion, finely chopped
16 ounces sausage or 16 ounces kielbasa
2 teaspoons salt
1/8 teaspoon pepper (optional)
4 tablespoons butter (optional)
4 tablespoons hot cream (optional)

Steps:

  • Place the carrots in the bottom of a 3 quart pan with about 2 cups of water and put on high to boil.
  • Let cook for about 3-5 minutes.
  • Add the potatoes and onion.
  • Put the sausage on top. (It will give the veggies some great flavor!).
  • Cover. Let cook over medium heat for about 10 min until the vegetables are tender and easy to mash.
  • Remove the sausage to a plate to keep warm.
  • Drain the vegetables, reserving at least 1/2 c of the water if you prefer to use water to cream or milk.
  • Put through a potato ricer or use a potato masher to mash all the vegetables together. Use the back of a spoon to smoosh it all together with the remaining ingredients. You CAN use a mixer for this, but you risk the vegetables becoming gummy if you over-mix. Go for power at your own risk!
  • Season to taste. Serve with a salad and dinner is ready!

ORANGE MASHED POTATOES



Orange Mashed Potatoes image

Here's a nice variation on regular mashed potatoes. I really enjoy them with a pork loin roast and fruit salad.

Provided by Judikins

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 cups chopped onions (or less if you don't care for onion)
1/2 cup sour cream
3/4 cup orange juice
1 teaspoon salt
3 lbs baking potatoes
orange zest (to garnish)

Steps:

  • Melt butter and saute onions.
  • Cook peeled potatoes until tender; mash and add sour cream and orange juice using mixer.
  • Stir in onions and salt.
  • Garnish with orange zest.

FENNEL MASHED POTATOES



Fennel Mashed Potatoes image

Categories     Milk/Cream     Blender     Potato     Vegetable     Side     Thanksgiving     Low Fat     Fennel     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds boiling potatoes
1 1/2 pounds fennel bulbs including fronds (sometimes called anise; about 2 medium)
1 cup whole milk
2 teaspoons extra-virgin olive oil

Steps:

  • Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
  • While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl.
  • In a blender purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
  • Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

FENNEL-GARLIC POTATOES



Fennel-Garlic Potatoes image

Boiled potatoes are deliciously infused with a bold lemon and fennel oil in this easy side dish. Lightly smashing the potatoes after tossing them with the oil mixture ensures they are optimally coated.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 1/2 pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

Nutrition Facts : Calories 218 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 449 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams

FENNEL PUREE



Fennel Puree image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings (5 cups)

Number Of Ingredients 9

4 large fennel bulbs
1 medium potato
2 garlic cloves
4 cups chicken broth
2 cups milk
3 tablespoons mascarpone cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves

Steps:

  • Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
  • Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
  • Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

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