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Braised Fennel with Tomatoes & Potatoes


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.


1PoundYukon gold potatoes, peeled and cut into 3/4-inch cubes
1TablespoonExtra-Virgin olive oil
1LargeBulb fennel, trimmed, cored and thinly sliced (fronds reserved for garnish)
1TeaspoonFennel seed
1⁄2CupReduced-sodium chicken broth or water, divided
2TablespoonPernod or other anise-flavored liqueur (optional)
2TablespoonFinely chopped flat-leaf parsley or fennel fronds for garnish
2LargeTomatoes, 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.


4 Servings
SourceRecipe courtesy of Potatoes USA
Prep time30 minutes
Cook time30 minutes