Fingerling Potatoes and Fennel
Anyway, this is an adaptation of a recipe I found at epicurious.com, Braised Fennel and Potatoes. It called for sliced red potatoes, but I just couldn't bring myself to slice the fingerlings. After all, they wouldn't keep their distinctive shape if I sliced them. And they are distinctive. I don't think they look so much like fingers as like....well, you be the judge:

Fingerling Potatoes and Fennel
1 lb fingerling potatoes, scrubbed (I bought a bag with 3 different types of fingerlings; any type will do)
2 medium fennel bulbs (sometimes called anise) with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
generous grating of fresh black pepper
1/2 teaspoon salt
1 cup vegetable broth
In a medium-sized pot, cover the fingerlings with water and bring to a boil. Cook, covered, until the potatoes are just tender--a fork can pierce the potato with gentle effort--about 15 minutes.
While the potatoes are cooking, chop enough of the fennel fronds (leaves) to measure 2 tablespoons; set aside. Then cut the stalks off the bulbs, take a thin slice off the bottom, and quarter them. Remove the hard core from the quarters and then cut the quarters lengthwise into 1/4 slices.
Lightly brush or spray a large, non-stick skillet with olive oil. Cook the fennel and onion over medium-high heat until the onion is softened, about 5 minutes (add a tablespoon of water if necessary to prevent the onions from drying out). Drain the potatoes and add them to the skillet along with the pepper, salt, and vegetable broth. Cover and cook for 10 minutes. Uncover and cook for 5 more minutes. Stir in reserved fennel fronds before serving.

I served this with a recipe that I got from another blogger, one that turned out to be a huge hit with all of us (D. kept saying "this is out of this world," his highest praise). You will have to tune in tomorrow to find out what that recipe was and how I slightly adapted it. There's only so much typing I can do in one day!
And don't forget to check out Sweetnicks' round-up tonight of bunches of great, antioxidant-rich recipes, ARF/5-A-Day Tuesday.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free









5 Comments:
This sounds wonderful -- and I agree with your comment about what fingerlings really resemble...
-- and I agree with your comment about what fingerlings really resemble...
World War II German submarines?
Albino Cucumbers?
Giant Tylenol Capsules?
A Ferret with no Legs?
Certainly it must be one of those things you were referring to... ;o)
Two of my favorite foods! When am I going to get time to try all your recipes, Susan? I'm making your Spinach and Artichoke Pie for a dinner party on Thursday, though!
Hey, Shawn, very close. I was actually thinking of dachshunds!
Bryanna, I'm so honored that you're making the spinach and artichoke pie! I hope your guests like it.
Ahoi! Susan your site is great, I will try some of your recipes. I just made a stearfry with fennel yesterday, and I was corious how other people serve it. Now I know ;)Any other recipes with this vegetable? Thanks
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