Fresh crispy anise scented fennel bulbs and other spring vegetables are at
their peak here at the moment and are really cheap at the local markets.

Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
Weidenfeld and Nicholson.

Fennel Puree
2 medium potatoes peeled and quartered.
1 fennel bulb, trimmed and chopped
1/2 cup veggie broth
Fresh ground pepper
Salt

Microwave the potatoes till tender (9 minutes). Drain and mash well.
Meanwhile in a large saucepan combine the fennel and broth and cook over
medium high heat till tender (20 mins). Drain. Puree the fennel in a food
processor (or use handheld kind!), add to the potatoes. Beat in broth,
salt and pepper to taste.