Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 900 g fennel, washed and chopped, keeping green foliage apart
  • 2 sticks celery, chopped
  • 3 tbsp salted butter
  • 5 cloves garlic, cut in half
  • 1 bay leaf
  • ½ tsp fennel seeds
  • 2l stock (vegetable or chicken)
  • ½ cup of light culinary cream
  • ground pepper to taste
  • 60 g garlic croutons
  • 20 g grated Parmesan flakes
EUPOTATOES28230 website 820x480 recipes 57
Cooking time: 50 MIN
  1. Peel the potatoes and cut them into cubes.
  2. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large pan over a medium heat.
  3. Add the onion, celery, fennel, garlic, and fennel seeds. Stir occasionally until vegetables are soft.
  4. Add the potatoes to vegetable and butter mix. Cook for roughly 5 minutes until the potatoes are golden brown.
  5. Pour in the stock, stir, bring to boil then reduce the heat to low. Cook for roughly 15 minutes until the potatoes are soft.
  6. Add the cream and simmer for 5 minutes.
  7. Allow the mixture to cool then blend it until smooth.
  8. Season to taste with salt and pepper.
  9. Serve with a drizzle of olive oil, garlic croutons, grated parmesan and the foliage of the fennel.

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