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Apple-Fennel Mashed Potatoes
Makes 6 Servings
*1/2 cup chopped slab bacon or chopped thick-sliced high-quality lean bacon, or 1 tbls. olive oil
*1 fennel bulb, trimmed, cored, and cut into large dice
*3 Idaho potatoes, peeled and cut into large dice
*1 cooking apple, such as McIntosh, Granny Smith, Cortland, or Winesap, peeled and chopped (about 1 1/2 cups)
*1 tbls. chopped fresh rosemary leaves
*3 1/2 cups water
*1 cup apple cider
*1/4 to 1/2 cup light or heavy cream
*1 tsp. Pernod
*1 tbls. unsalted butter, at room temperature
*2 scallions, chopped
*1 tsp. kosher salt
*1 tsp. black pepper
1If using the bacon, place a large saucepan over medium-high heat and when it is hot, add the bacon. Cook for 2 minutes, then drain off the rendered fat. If you are not using bacon, add the oil to the hot pan. Add the fennel and cook for 2 minutes. Add the potatoes and cook for 1 minute. Add the apple, rosemary, water, and apple cider and bring to a boil. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, about 35 minutes.
2Add the cream and cook for 5 minutes.
3Remove the pan from the heat and mash the ingredients. Add the Pernod, butter, scallions, salt, and pepper. Serve immediately.
4Serve with Gingered Slow-Braised Lamb Shanks
  • You can make this dish without the cream and reheat it the next day.

From THE OLIVES TABLE by Todd English and Sally Sampson. Text Copyright(C) 1997 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.