Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-seared veal chops, chicken breasts and any kind of broiled or baked fish.

Perla Meyers

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Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-inch cast-iron skillet over high heat. Add fennel and cook, stirring often, until it starts to brown, 4 to 5 minutes. Season with fennel seed, salt and pepper. Add tomatoes, bring to a simmer and cook until the tomato juices are slightly reduced, about 4 minutes. Add potatoes and 1/2 cup broth (or water); cover the pan tightly and simmer over medium-low heat, checking every 10 minutes to make sure the pan juices don't run dry. If necessary, add more broth (or water), 2 tablespoons at a time, to prevent scorching. Simmer until the potatoes are tender, about 20 minutes. Uncover, add Pernod (or other liqueur), if using, and simmer for 3 to 4 minutes more. Serve garnished with parsley (or fennel fronds), if desired.

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Nutrition Facts

148 calories; protein 3.9g; carbohydrates 26g; dietary fiber 5.8g; sugars 6.1g; fat 4g; saturated fat 0.6g; vitamin a iu 1331.5IU; vitamin c 30mg; folate 50.8mcg; calcium 54.3mg; iron 1.4mg; magnesium 46.1mg; potassium 954.3mg; sodium 270.4mg; thiamin 0.1mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I was cooking this at my girlfriend's place & forgot to bring the fennel seeds so I improvised with celery seed & lemongrass instead & it turned out amazing! Read More
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