It is pretty clear that even in the early stages of this blog, it is evolving.
I am writing this blog in my lunch hour after consuming an alcohol free osso bucco (who knew this was a possibility) served with a yummy white mash of fennel and parsnip. I have been craving mashed spuds the last couple of days. You know the ones. Cooked with garlic in the water and mashed to within an inch of their lives with loads of good butter. So I needed a paleo alternative while I am Whole 30ing.
My Osso Bucco is usually show cased on a plate of yummy mashed potatoes but I wanted the Osso Bucco which was paleo friendly but the mash is not. So I searched my brain data banks and remembered having a mash of fennel and something else. I couldn't remember what the 'something' was so i figured parsnip was the right colour and probably the right texture to make a mashy kind of thing. But then I had a light bulb moment. Puree. So here is how it goes.
1 large fennel bulb with the tops chopped off
1 parsnip peeled
virgin olive oil to taste
Method
Bring a saucepan of water to the boil add some salt.
Cut the vegies all about the same size. There is no need to take the outer fennel off unless it is really mucky.
Put the veggies in the pan and simmer until tender. A fork should easily go through them. The parsnip will be about the same consistency as a potato ready for mashing.
Drain and pop the veg into a food processor with a blade. Add oil and whizz.
Be careful to whizz the veg till there are no big bits.
Serve & enjoy.
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