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Fennel-Potato Puree with Mascarpone
- 8 large fennel bulbs, trimmed, hearts removed, and thinly sliced
- 5 medium potatoes, peeled and thinly sliced
- 5 garlic cloves, crushed and skins removed
- 2 quarts chicken stock
- 1 quart milk
- 1lb mascarpone cheese
- 2 teaspoon salt
- cup fresh parsley leaves
Directions:View on Big Girls Small Kitchen
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