This is a neat little recipe to have up your sleeve for when you want to cook potatoes yet another way. Besides the potato, fennel is included in this really easy way to make a side dish that goes with most any kind of meat or other vegetables.
Use 1 pound of potatoes that are similar in size so that they will cook uniformly. Slice them into 1/4 inch slices.
When selecting a bulb of fennel choose one that is firm, pale in color, with strong stalks and feathery fronds.
To prepare the fennel, cut off the stalks, cut the bulb in half lengthwise, and remove the hard core at the bottom. Then slice it into 1/4-inch wedges. Reserve the fronds.
BRAISED POTATOES AND FENNEL
- 1 pound small potatoes, cut into 1/4 inch slices
- 1 medium bulb fennel, sliced into 1/4 inch wedges Reserve some of the fronds.
- 1 Tablespoons olive oil
- 1 Tablespoon butter
- 3/4 cup chicken broth
- salt and pepper to taste
- lemon wedges, optional
1. In a large skillet, heat the olive oil and butter over medium-high heat.
Add potatoes and cook, turning occasionally until golden in color. Do this in 2 or 3 batches. Potatoes will brown better if they are not crowded in the pan.
Add fennel and cook until golden, about 3-4 minutes.
2. Stir in the chicken broth. Season with salt and pepper and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Before serving sprinkle with fennel fronds. Serve with lemon wedges if desired.
SOURCE: slightly adapted from EVERYDAY FOODS