Chef Mai Nguyen shared this delectable recipe with the Smoketown Neighborhood Fresh Stop Market on July 14th, 2015. Mai has spent the past few years teaching what she knows about food, health and the environment to young people through her work at YouthBuild, Kentucky State University, and now New Roots. She maintains her own garden in the Shawnee Neighborhood of West Louisville and keeps up her kitchen skills working for Wiltshire Pantry.
Heat oil in skillet over medium heat. Add sliced fennel. Sprinkle with salt and pepper.
Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes
Place cut potatoes into a pot. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender (test with a fork!), about 15 minutes. Drain as much water as possible. Return potatoes to pan and mash them. Turn off heat.
Add garlic and broth to fennel and bring to simmer. Add the mixture to the potatoes in two batches. Stir to combine. Season with a little salt and a pinch of pepper.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.