Braised Fennel with Tomatoes & Potatoes

Braised Fennel with Tomatoes & Potatoes

1 Review
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish
  • 1 teaspoon fennel seed
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 large tomatoes, diced
  • 1 pound Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • ½- ¾ cup reduced-sodium chicken broth, or water, divided
  • 2 tablespoons Pernod, or other anise-flavored liqueur (optional)
  • 2 tablespoons finely chopped flat-leaf parsley, or fennel fronds for garnish


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  1. 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 ½ 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.

Nutrition information

  • Per serving: 148 calories; 4 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 4 g protein; 51 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,332 IU vitamin A; 30 mg vitamin C; 54 mg calcium; 1 mg iron; 270 mg sodium; 954 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 1 fat

Reviews 1

October 07, 2009
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By: EatingWell User
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*!
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