Advertisement
Ingredients
1 head fresh fennel, about ½ pound
8 new red waxy potatoes
1 ½ cups water
Salt to taste if desired
1 tablespoon butter
2 tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
79 grams carbs; 8 milligrams cholesterol; 372 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 11 grams fiber; 1342 milligrams sodium; 9 grams protein; 6 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.
Powered by
Preparation
- Step 1
Trim off the stem and stalk ends of the fennel head. Cut the fennel into ½-inch-thick slices. Cut the slices into strips about ½ inch wide. Cut the strips into ½-inch lengths. There should be about two cups of fennel cubes. Set aside.
- Step 2
Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
- Step 3
Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
- Step 4
Pour the vegetables into a serving dish. Sprinkle them with dill and serve.
Private Notes