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!!
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
fennel bulb
(sometimes called anise) with fronds |
*
|
| 1 | large |
onions
halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups) |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
sea salt
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | pound |
red skinned potatoes
boiling potatoes |
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
fennel bulb
(sometimes called anise) with fronds |
*
|
| 1 | large |
onions
halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups) |
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
sea salt
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
red skinned potatoes
boiling potatoes |
|
| 118 | ml |
water
|
|
Directions
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.
