Skip to content

Braised Fennel and Potatoes

September 10, 2018

from Epicurious.com

INGREDIENTS

  • 1 large fennel bulb (sometimes called anise) with fronds
  • 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 1 lb red boiling potatoes
  • 1/2 cup water

PREPARATION

  1. Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
  2. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  3. Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
  4. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: