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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Ingredients

Ingredient Checklist

Directions

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  • 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

148.1 calories; protein 3.9g 8% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 5.8g 23% DV; sugars 6.1g; fat 4g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1331.5IU 27% DV; vitamin c 30mg 50% DV; folate 50.8mcg 13% DV; calcium 54.3mg 5% DV; iron 1.4mg 8% DV; magnesium 46.1mg 17% DV; potassium 954.3mg 27% DV; sodium 270.4mg 11% DV; thiamin 0.1mg 12% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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