I met this recipe when living in Jackson, Mississippi. A restaurant called Walkers served this with Redfish. I found the recipe and make it often and serve it with anything. This is one of my personal all-time favorite vegetable recipes. If you make it, please let me know.
INGREDIENTS:
1 large fennel bulb, sliced
5 cups frozen cauliflower
2 garlic cloves, minced
1 sweet onion, sliced,
½ cup chicken broth
Salt and pepper
PREPARATIONS:
- Heat the oven to 400° and line a baking sheet with parchment paper, spray with cooking spray.
- Place everything but the chicken broth on the baking sheet and roast until tender (about 20 minutes). Coat with cooking spray and salt and pepper.
- Once tender, put the veggies in a blender or food processor with chicken broth. Puree until the consistency of mashed potato. You might have to add more chicken broth to get the right consistency.
- Serve warm
- This freezes very well for future meals
If you make them, tag me so I can share! @carpenterone80
Originally posted 2020-03-26 16:55:15.
