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 |
|
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.
Comments
Sounds like a very easy and refreshing dish, I may add some soy sauce and sesame oil to boost the flavor a bit. Serving it with some rice, or noodles, or crusty bread should be delicious!
Whatever you add to this dish will only enhance the flavor!! Sounds Great!! I love experimenting with other foods and ideas as well.. Carry on!! Thanks for checking out my dishes!!
For goodness sake, don't throw away the fennel stalks! Use to make soup with lentils or something else. Slice fine and add to salad.