Purple Potatoes and Fennel

They say you should never shop whilst hungry. On the surface this seems like a good idea. However, I find my planned shopping trips generally yield boring dinners. Instead I like to shop while hungry, and even better if I'm in an experimental mood. As I stood in produce department a few nights ago looking at all the delicious veggies stretching out before me, I decided it was time to try cooking fennel.

Purple Potatoes and Fennel

Ingredients: 1 large fennel bulb (sometimes called anise) with fronds
1 medium red onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
3/4 pound purple potatoes sliced into 1/4-inch-thick rounds
1/4 pound assorted fingerlings or red potatoes sliced into 1/4-inch-thick rounds
1/2 cup water or vegan bullion or vegetable broth

Directions: 
Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes.

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds and adjust seasoning before serving.

Original recipe: epicurious.com, February 2006

 

Cooking tips:
1. Did you know that "fronds" are the little leaf thingies? Oh. Well, I didn't. If you wash your fennel right before preparation, be sure to let the fronds air out a bit so they look prettier in presentation.

2. You'll want to watch the potatoes so they don't get too soft, unless you want a tasty dish of mashed potatoes and fennel.

Vegan tip:
If you've never used store bought vegetable broth I'd recommend taste testing a few different types before using any in a recipe, as some brands simply taste better than others. Personally, I'm a fan of bullion cubes as they take up a great deal less shelf space, and last eternally.

-- Amanda Luthy

Comments

[Gunfighter on December 17, 2008 at 09:35 AM]

Very nice... I may have to try this tonight. If I do, I'll give you the results.

Cheers,

Gunfighter

[Ketzirah Carly on December 17, 2008 at 01:41 PM]

Oh this would be perfect for the root vegetable dish of my Hanukkah Seder! I'll have to add a link to this.