Braised Fennel and Potatoes
A comforting side dish featuring tender fennel bulb and red potatoes braised with onions in olive oil until perfectly tender. The dish is finished with fresh fennel fronds for an extra layer of anise-like flavor.
Ingredients
- •1 whole large fennel bulb (sometimes called anise) with fronds
- •1 whole large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
- •¼ teaspoon black pepper
- •1 teaspoon salt
- •3 tablespoons extra-virgin olive oil
- •1 lb red boiling potatoes
- •½ cup water
Cooking Instructions
- 1.
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 1/4-inch-thick slices.
5 min
- 2.
Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
5 min
- 3.
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
3 min
- 4.
Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
15 min
