Boistfort Valley Farm
Community Supported Recipe Box

Braised Fennel and Potatoes

ingredients

  • 2 small fennel bulbs with fronds
  • 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1 lb potatoes
  • 1/2 cup water

procedure

dish: side
season: summer

Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core if necessary, then cut lengthwise into 1/4-inch-thick slices.

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.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.

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.

Gourmet, February 2006

BoistfortValleyFarm.com/recipes