La mashed fennel and potatoes in yogurt is a puree made from fennel, potatoes, vegetable broth, leek, yogurt, olive oil, salt and pepper.

Easy and quick to make, light, sweet and tasty, it is perfect as an accompaniment or as a starter.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 20 min
Total time : 35 min
Ingredients: 6 people
300 g fennel
300 g of boiled potatoes
500 ml of vegetable broth
1 leek
250 g of plain yogurt (or soy)
olive oil
salt pepper


  • Wash, clean the fennel and cut very finely. 
  • In a pan, brown the leek cut into slices in a drizzle of olive oil. 
  • Add the chopped fennel, cook for a few minutes and pour in the vegetable broth. 
  • Cook, stirring occasionally for about 20 min.
  • Pour into a large bowl, add the diced boiled potatoes and blend with an immersion blender. 
  • Salt and pepper.
  • Add the yogurt and mix well until you get a smooth consistency.
  • Serve and enjoy!

Quote about vegetables:

“Better a serving of vegetables with love, than a fatty beef with hate. "

French proverb