Braised Fennel Tomatoes With Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
freshly ground pepper to taste |
2 large tomatoes, diced |
1 pound yukon gold potatoes, peeled and cut into 3/4-inch cubes |
1/2-3/4 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 |
Directions:
1. Heat oil in a 12-inch cast-iron skillet over high heat.
2. Add fennel and cook, stirring often, until it starts to brown, 4 to 5 minutes.
3. 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.
4. 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.
5. If necessary, add more broth (or water), 2 tablespoons at a time, to prevent scorching.
6. Simmer until the potatoes are tender, about 20 minutes.
7. 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.
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