Vegetarian

Braised Fennel and Potatoes is for Side Dish.

Braised Fennel and Potatoes takes several minutes to prepare.

Braised Fennel and Potatoes takes several minutes to cook.

Braised Fennel and Potatoes makes 6 servings.

The ingredients for Braised Fennel and Potatoes are:

1 large fennel bulb (sometimes called anise) 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 red boiling potatoes
1/2 cup water

Here is how you make Braised Fennel and Potatoes:

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. 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. Number of Servings: 6Recipe submitted by SparkPeople user PAMELASUZANNE.

The nutritional information for Braised Fennel and Potatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 135.7

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 25.6 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 2.9 g
• Protein: 2.2 g