Braised Fennel with Tomatoes & Potatoes
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.
Ingredients
- 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
Instructions
- 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.