Best Crispy Cream Braised Potatoes And Fennel Recipes

CRISPY CREAM-BRAISED POTATOES AND FENNEL

Crispy Cream-Braised Potatoes and Fennel image

Make and share this Crispy Cream-Braised Potatoes and Fennel recipe from Food.com.

Provided by alice.v.richard

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 fennel bulbs
1 1/2 lbs yukon gold potatoes, peeled and cut into irregular 1 . 5-inch to 2-inch chunks
2 -3 cups half-and-half or 2 -3 cups cream, enough to cover the vegetables
1 bay leaf
1/4 teaspoon fennel seed
kosher salt
fresh ground black pepper
3 -4 large fresh thyme sprigs, leaves removed and finely chopped
1 large leafy rosemary sprig, leaves removed and finely chopped
1/4 cup pecorino romano cheese, finely grated or 1/4 cup parmigiano-reggiano cheese
1 small orange, zest of, and finely grated
olive oil

Steps:

cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).

Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 8.7, Cholesterol 44.8, Sodium 117.4, Carbohydrate 48.1, Fiber 6.8, Sugar 1.7, Protein 8.2

CRISPY CREAM-BRAISED POTATOES AND FENNEL

CRISPY CREAM-BRAISED POTATOES AND FENNEL image

Yield 4

Number Of Ingredients 11

Ingredients

3 yukon gold potatoes (about 1.5 pounds) - peeled and cut into irregular 1.5" to 2" chunks
2 fennel bulbs (about 1.5 pounds) - trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5" wide (leaving core intact)
About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables
1 bay leaf
1/4 teaspoon fennel seed
Kosher salt + freshly ground black pepper
3 or 4 large springs of thyme, leaves removed and finely chopped
1 large leafy sprig of rosemary, leaves removed and finely chopped
heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)
zest from 1 small orange, finely grated
olive oil

Steps:

In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point. While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest. Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning. Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)