SPRING: Poached Potatoes with Fennel Bulb, Caramelized Spring Alliums and Browned Butter Sage

Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello

— part of the culinary offerings of the California College of Ayurveda

Originally posted on 4/22/2026

We do love Siffra potatoes and Fennel bulbs. This light and airy combo makes the perfect fluffy mash. With the addition of sage and ground fennel seeds and bulbs, you increase digestibility and clearing as fennel is a natural digestive. Just a pinch or two helps with digestive weakness and stagnation. Sage increases the light quality of this dish as it is a natural expectorant and alterative which helps clear some of that winter funk. A great addition to your spring veggies and sides. Serves well with roasted meats or veggies and a great big side of garlicky sauteed spinach

INGREDIENTS:

• 6-8 Peeled Siffra potatoes

• 1 Fennel bulb cut into small pieces heart removed

• 1-2 Leeks sliced thin white parts only, rinsed and cleaned (save the greens for stock or gravy)

• 3 Spring onion cut thin all parts red and green

• 3 Tbs plus 2 tbs Ghee or more if you like it extra creamy.

• 1 cup Warm Milk of choice (almond or full dairy)

• ½ cup Broth of choice (veggie chicken broth is my go to)

• Sea Salt and Pepper to taste

• ½ tsp Ground Fennel

• 5-8 Sage leaves 

• Chopped parsley for garnish

INSTRUCTIONS:

1. Simmer potatoes and fennel bulb with water and sea salt until fork tender. Cut any larger potatoes to uniformed sizes.

2. Sauté leeks, spring onions, in 3 TBS ghee or butter, or oil of choice

3. Cook very slow until lightly browned and creamy add ground fennel and salt and pepper to taste

4. Once potatoes and fennel bulb are fork tender, strain water and add back to the pot and mash or blend until smooth with 1-2 tbs ghee or butter of choice.

5. Add warmed milk and mix until incorporated add warm broth until desired consistency. Add more or less depending on your personal tastes.

6. Cover and keep warm until ready to serve you can dot with more ghee if you like

7. Sauté ghee in a pan and fry sage until crisp, butter will be brown and delicious. Do not burn the sage leaves.

8. Serve the mash with a drizzle of browned sage butter, caramelized leeks and onions and salt and pepper and a big handful of fresh chopped parsley. And a side of something you love.

Enjoy!