2 pounds cauliflower, cut into pieces
1 medium Idaho potato, peeled, cubed
1 to 1 1/2 teaspoons fennel seeds, crushed
1 to 2 tablespoons margarine
1/4 to 1/2 cup fat free half and half or fat free milk, warmed
salt and white pepper to taste
finely chopped parsley, as garnish
Cook cauliflower and potato in 2 inches simmering water, covered, until very tender, 10 to 12 minutes. Drain. Process vegetables in food processor until smooth; transfer mixture to large skillet and stir in fennel seeds. Cook mixture over medium to medium low heat, stirring frequently, until mixture is the consistency of very thick mashed potatoes; do not brown, about 15 minutes. Beat margarine and enough half and half into mixture to make creamy consistency. Season to taste with salt and white pepper. Spoon into serving bowl; sprinkle with parsley. 6 servings.
Nutritional Information per serving: 1/2 cup:
Calories: 90, Fat: 2.2 g, Cholesterol: 0 mg, Sodium: 43 mg, Protein: 3.7 g, Carbohydrate: 14.8 g
Diabetic Exchanges: 1 1/2 Vegetable, 1/2 Bread, 1/2 Fat
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