Braised Fennel with Tomatoes & Potatoes

Braised Fennel with Tomatoes Potatoes

Braised Fennel with Tomatoes & Potatoes

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.
4.34 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 4


  • 1 Pound Alsum Yukon gold potatoes peeled, cut into 3/4-inch cubes
  • 1 Tablespoon Olive oil extra virgin
  • 1 Large Bulb fennel trimmed, cored and thinly sliced (fronds reserved for garnish)
  • 1 Teaspoon Fennel seed
  • ¼ Teaspoon Salt
  • ½ 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
  • 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 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.