Parmesan-Topped Fennel Puree

1 1/2 lb Potatoes, peeled & quartered

2 Fennel bulbs, trimmed and

-chopped 2 c Defatted chicken broth

1/2 c Skim milk

2 tb Unsalted butter, melted

Salt to taste White pepper to taste 2 tb Grated Parmesan

2 tb Flavored bread crumbs

Boil potatoes until tender; about 30 minutes. Drain well. Transfer to a mixing bowl and mash well. Meanwhile, in another saucepan, combine fennel with the broth and cook over medium heat until tender; about 15 minutes. Drain and puree in food processor. Add to potatoes along

with the milk and butter. Then transfer to oven-proof casserole; top with Parmesan cheese and bread crumbs. Brown under broiler for a few minutes.