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Pureed Cauliflower

1 1/2 to 2 lbs cauliflower
1/2 lb potatoes, peeled and diced
1 tsp fennel seeds, crushed
2 Tbs butter or margarine
1/4 to 1/2 cup cream, half and half, or milk
Salt and freshly ground pepper to taste

Boil or steam the cauliflower and potatoes until very tender. Puree in a food processor until smooth. Transfer to a large skillet over moderate heat and add the fennel seeds. Cook, stirring frequently, until the mixture is the consistency of thick mashed potatoes, about 15 minutes. Add the butter and enough cream to make a creamy consistency. Season with salt and pepper.

Yield: 4 to 6 Servings

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