Feel frustrated when you open the refrigerator and see one of every vegetable? Any thoughts of mounting one vegetable on a pedestal and letting it shine solo are immediately gone.
Recently, I found myself holding one fennel, one potato and one zucchini in my hands. As I grabbed these three veggies, I was about to toss them in the trash. I ultimately decided not to do that because they were still fresh.
So I became creative and found myself cutting up the trio into one-inch chunks. I then threw the melange into a medium pot covered with cold water and …. Well, just look at the photo! This fennel, potato & zucchini mash is exquisite, healthy and vegan.
Prep time: 15 minutes (10 minutes for the boil and 5 minutes for the mash)
One fresh fennel, green stalks cut and discarded and white parts cut into 1-inch chunks
One medium potato, peeled and cut into 1-inch chunks
One medium zucchini, peeled and tips cut and discarded; flesh cut into 1-inch chunks
Extra virgin olive oil, to taste (about 2 tablespoons)
Salt and ground black pepper, to taste
1. Rinse the peeled and cut vegetables in cold water and drain.
2. Transfer to a medium pot and cover with cold water.
3. Bring to a boil and cool approximately 8 to 10 minutes or until all vegetables are fork-tender.
4. Drain the cooked vegetables completely.
5. Using a hand masher or a handheld electric mixer, beat the vegetables until a puree is formed. Stir in the olive oil, salt and pepper, to taste.
Serve immediately as a side dish to chicken, seafood or meat. Alternatively, serve as part of a vegetarian or vegan meal.
Text and Photograph ©2013 Nancy DeLucia Real