Title: Parmesan-topped fennel puree
 Categories: Purees
      Yield: 6 Servings
 
  1 1/2 lb Potatoes, peeled & quartered
      2    Fennel bulbs, trimmed and
           -chopped
      2 c  Defatted chicken broth
    1/2 c  Skim milk
      2 tb Unsalted butter, melted
           Salt to taste
           White pepper to taste
      2 tb Grated Parmesan
      2 tb Flavored bread crumbs
 
  Boil potatoes until tender; about 30 minutes. Drain well. Transfer to
  a mixing bowl and mash well. Meanwhile, in another saucepan, combine
  fennel with the broth and cook over medium heat until tender; about
  15 minutes. Drain and puree in food processor. Add to potatoes along
  with the milk and butter. Then transfer to oven-proof casserole; top
  with Parmesan cheese and bread crumbs. Brown under broiler for a few
  minutes.