A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel. Ingredients: 2 Tbs. olive oil or unsalted butter 1 medium yellow onion, chopped 1 medium fennel bulb, chopped Salt and pepper (to taste) 6 medium parsnips, peeled and chopped into 1-inch pieces (about 1-1/2 pounds) 1 medium potato, peeled and chopped into 1-inch pieces 2 cups low-sodium vegetable stock or broth 2 cups water Olive oil or butter (to taste)  Directions: Heat oil or melt butter in a large pot over medium-low heat. Add onion, fennel, and a little salt and pepper. Cover and […]