Buttered New Potatoes With Fennel
Published August 21, 1990
- Total Time
- About 30 minutes
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Ingredients
1 fennel bulb, about ½ pound
8 red waxy new potatoes, about 1 pound
1 ½ cups water
Salt to taste
1 tablespoon butter
2 tablespoons finely chopped fresh dill
Nutritional analysis per serving (4 servings)
27 grams carbs; 8 milligrams cholesterol; 143 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 4 grams fiber; 649 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stem and stalk ends of the fennel bulb and cut into ½-inch dice. There should be about 2 cups.
- Step 2
Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
- Step 3
Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.
Private Notes