BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
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Mikiyas Wendesn
[email protected]Meh.
Delwar Dilu
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Funmilayo Morenikeji
[email protected]This recipe was a little too complicated for me. I ended up burning the vegetables.
Agness Namukanga
[email protected]I'm not sure why, but my dish turned out a little bland. I think I might have added too much water.
John Benavidez
[email protected]I added a little bit of crushed red pepper to the dish for a little bit of spice. It was delicious!
Ahmad Monim
[email protected]My fennel was a little bitter, but the carrots and potatoes helped to balance out the flavor.
Muss Suleiman
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The fennel flavor is subtle and not overpowering.
James Burhans
[email protected]This is a great recipe for a vegetarian or vegan meal. It's packed with flavor and nutrients.
Andrea Callahan
[email protected]I highly recommend this recipe. It's a delicious and healthy way to enjoy fennel, carrots, and potatoes.
Anthony Olvera
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Usama Zahid
[email protected]I love the crispy fennel fronds on top. They add a nice touch of texture and flavor.
Busisiwe Mkhumbuzi
[email protected]This is my new favorite way to cook fennel. It's so delicious and easy to make.
Beverly Jezek
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved the flavors and the tender vegetables.
Sajith Premalal
[email protected]This dish is a great way to use up leftover vegetables. I always have fennel, carrots, and potatoes on hand, so it's easy to throw together a quick and healthy meal.
Lawal Khadijat
[email protected]I love the combination of fennel, carrots, and potatoes in this dish. The fennel adds a unique flavor that really makes the dish special.
Amiruddin Khan
[email protected]This recipe is so easy to follow, even for a beginner cook like me. The end result is a delicious and healthy meal that the whole family will enjoy.
Mason Miles
[email protected]I've made this dish several times now, and it's always a hit. My family loves the tender vegetables and the flavorful broth.
Wsaif Sha
[email protected]This recipe is a real winner! The fennel, carrots, and potatoes all cook together perfectly, and the flavors are amazing. I especially love the crispy fennel fronds on top.