Sunday, March 20, 2011
Baked Potatoes With Fennel and Peas
1 medium fennel bulb, minced
4 green onions, minced
1/2 cup frozen baby peas
1 tsp fresh tarragon, minced
Salt and freshly ground black pepper
In a skillet, heat the oil over medium heat. Add the onion and fennel. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the green onions, peas, tarragon, and salt and pepper to taste. Cook for 2 minutes to blend the flavours.
Add the fennel mixture to the mashed potatoes and add the parsley; mix well to combine. If the filling seems to dry, add almond milk to moisten.
Fill the potato shells evenly with the filling and arrange in the prepared pan. Drizzle each potato with a little olive oil. Bake until the tops brown and potatoes are heated through, about 15 minutes.
Serve with watercress sauce!!!