Braised Fennel With Onions And Red Potatoes
With It's Wonderful Smell Of Licorice And It's Fresh Sweet Taste.. This Braised Fennel Is Very Tasteful!!
(sometimes called anise) with fronds
halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
olive oil, extra-virgin
red skinned potatoes
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 ¼ inch-thick slices.
Cook fennel, onion, cayenne pepper, and ½ 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 ¼ inch-thick slices.
Add potatoes and season with a little sea salt to taste to fennel mixture and cook, uncovered, stirring frequently, 4 minutes.
Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Stir in fennel fronds just before serving.