Braised Fennel And Potatoes

Name: Braised Fennel And Potatoes
Ingredients: 1 large fennel bulb, with fronds (sometimes called anise); 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 potato; 1/2 cup water

7 ingredients

4 steps

Ingredients

1 large fennel bulb, with fronds (sometimes called anise)
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 potato
1/2 cup water

Directions

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.
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.
3

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