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 calories; 4 g total fat; 0.6 g saturated fat; 270 mg sodium. 954 mg potassium; 26 g carbohydrates; 5.8 g fiber; 6 g sugar; 3.9 g protein; 1332 IU vitamin a iu; 30 mg vitamin c; 51 mcg folate; 54 mg calcium; 1 mg iron; 46 mg magnesium;

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