| Red Potatoes with Fennel |
Recipe Type: Entree
Author:
Ingredients
- 1 lb. red potatoes, scrubbed
- 2 medium fennel bulbs (sometimes called anise) with fronds, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
- 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
- fresh black pepper, to taste
- 2 cloves garlic
- 1/2 tsp sea salt
- 1 cup vegetable broth
Instructions
- In a medium-sized pot, cover the potatoes with water and bring to a boil.
- Cook, covered, until the potatoes are just tender–a fork can pierce the potato with gentle effort–about 15 minutes.
- While the potatoes are cooking, chop enough of the fennel fronds (leaves) to measure 2 tablespoons; set aside.
- Then, cut the stalks off the bulbs, take a thin slice off the bottom, and quarter them.
- Remove the hard core from the quarters and then cut the quarters lengthwise into 1/4 slices.
- Cook the fennel, garlic and onion over medium-high heat until the onion is softened, about 5 minutes (add a tablespoon of water if necessary to prevent the onions from drying out).
- Drain the potatoes and add them to the skillet along with the pepper, salt, and vegetable broth.
- Cover and cook for 10 minutes.
- Uncover and cook for 5 more minutes.
- Stir in reserved fennel fronds before serving.
