BUTTERED NEW POTATOES WITH FENNEL

Buttered New Potatoes With Fennel image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 fennel bulb, about 1/2 pound
8 red waxy new potatoes, about 1 pound
1 1/2 cups water
Salt to taste
1 tablespoon butter
2 tablespoons finely chopped fresh dill

Steps:

Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 0 grams