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
|
Ingredients
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) |
|
1.3 | ml |
cayenne pepper
|
|
5 | ml |
sea salt
|
|
45 | ml |
olive oil, extra-virgin
|
|
453.6 | g |
red skinned potatoes
boiling potatoes |
|
118 | ml |
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.