BRAISED FENNEL AND POTATOES

Braised Fennel and Potatoes image

Provided by DeSouter

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

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1 large fennel bulb, with fronds (sometimes called anise)
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 potato
1/2 cup water

Steps:

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.
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.
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
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.

Nutrition Facts : Calories 149.5, Fat 6.9, SaturatedFat 1, Sodium 414.2, Carbohydrate 20.9, Fiber 3.1, Sugar 1.7, Protein 2.2