Fennel and Mushroom Potatoes

I like to cook this meal in a pressure cooker but you can TOTALLY do it without one. Just bake our potatoes in the oven and while they are baking you can steam the fennel, mushrooms and onions. The fennel bulb is sweet and is very healing for your liver and lymphatic system. If you are a breastfeeding mom the fennel bulb will assist you in producing adequate milk for your little one. The onion is a pathogen fighter so don’t shy away. Load em up!

 

Ingredients

1 large potato for each person - cut in half

1 fennel bulb cut in quarters - use one bulb for every 2 persons 3 mushrooms for every person

1 onion - cut in quarters

1/2 tsp salt (adjust accordingly)

1/2 pepper (adjust accordingly)

1/2 tsp garlic powder

Directions

Pressure cook the potatoes and fennel bulbs for 16 minutes.

Sautee the mushrooms, and onions in a small amount of water on stove top until tender.

Slow-release the cooker and remove contents and let cool for a few minutes. Throw the cooked fennel bulb and seasonings in a food processor and mix until creamy. Open the potatoes careful not to burn yourself and spread the mashed fennel bulb inside and add the mushrooms and onions on top. Bam! So easy.

NOTE: you can take the fennel stems and leaves and add them to hot water for some fennel tea or you can chop up fine and add to soups and salads.

Another NOTE: You can pour our white country gravy on top for an extra bonus.