FENNEL & POTATO MASH

PREP + COOK TIME 30 MINUTES SERVES 4

Thinly slice 1 large fennel bulb; reserve 1 tablespoon fennel fronds. Melt 60g butter in a large frying pan; cook fennel, covered, over low heat, stirring occasionally, for 10 minutes or until fennel is very soft. Blend or process fennel until smooth. Meanwhile, boil, steam or microwave 1kg coarsely chopped peeled potatoes until tender; drain. Transfer to a large bowl. Mash potato; stir in fennel mixture and ½ cup hot pouring cream. Season to taste; sprinkle with fennel fronds.