Recipe

Braised Fennel Tomatoes With Potatoes Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 11 months, 2 weeks ago 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. Prep:20m Cook:30m Servings:4	Mystic_rive
	low calorie high fiber low sodium low cholesterol low sat fat high potassium heart healthy healthy weight

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Ingredients

1 tablespoon extra-virgin olive oil

1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish

1 teaspoon fennel seed

1/4 teaspoon salt

Freshly ground pepper to taste

2 large tomatoes, diced

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

1/2-3/4 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

Directions

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.

NUTRITION INFORMATION: Per serving: 163 calories; 4 g fat (1 g sat, 3 g mono); 1 mg cholesterol; 28 g carbohydrate; 4 g protein; 5 g fiber; 200 mg sodium; 1,087 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Vitamin A (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

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