Fennel and Potato Casserole

Ingredients: 4 medium fennel bulbs, halved 4 potatoes, peeled and sliced in quarters 2 c. water 2 eggs 1 c. parsley, chopped 3 T. coriander, chopped 1 T. oil 2 T. soup powder ¼ t. thyme ¼ t. black pepper Salt Butter

Preparation: Cook fennel and potatoes in water till soft. Cool and mash slightly, and place in large bowl. Add remaining ingredients and stir till completely mixed. Transfer mixture to greased baking pan, and smooth evenly. Bake for around 45 minutes, till medium browned.