Braised Fennel Tomatoes with Potatoes
From mystic_river1 17 years ago
- 30 minutes to make
- Serves 4
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
- 1 tablespoon extra-virgin olive oil shopping list
- 1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish shopping list
- 1 teaspoon fennel seed shopping list
- 1/4 teaspoon salt shopping list
- Freshly ground pepper to taste shopping list
- 2 large tomatoes, diced shopping list
- 1 pound yukon gold potatoes, peeled and cut into 3/4-inch cubes shopping list
- 1/2-3/4 cup reduced-sodium chicken broth or water, divided shopping list
- 2 tablespoons Pernod or other anise-flavored liqueur (optional) shopping list
- 2 tablespoons finely chopped flat-leaf parsley or fennel fronds for garnish shopping list
How to make it
- 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
People Who Like This Dish 5
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" It was excellent "