Braised Fennel with Tomatoes & Potatoes

Braised Fennel with Tomatoes Potatoes

Braised Fennel with Tomatoes & Potatoes

Source: Potatoes USA
Braised fennel, tomatoes and gold 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.
4 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 4


  • 1 Pound Yukon gold potatoes peeled and cut into 3/4-inch cubes
  • 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
  • 1/2 Cup Reduced-sodium chicken broth or water divided
  • 2 Tablespoon Pernod or other anise-flavored liqueur optional
  • 2 Tablespoon Finely chopped flat-leaf parsley or fennel fronds for garnish
  • 2 Large Tomatoes diced
  • Freshly ground pepper to taste


  • 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.